Radegast Hall & Biergarten

This former candy and tobacco warehouse turned Williamsburg watering hole is a spirited marriage of old and new, just like the Brooklyn neighbourhood it calls home. A brooding main room—with a snaking bar, dark wood beams and iron chandeliers—sits alongside a cheerful skylit annex, with communal tables, wooden cask trash cans and a retractable roof that lets the breeze in on balmy evenings. The kitchen, open every day except Monday evenings (it is open for lunch that day), balances traditional fare—like veal schnitzel and Hungarian goulash and dumplings—with upmarket staples, such as grilled hanger steak with wild mushrooms. Radegast's main draw, though—besides the 70-plus beers in bottles and the dozen or so on tap—is its grill—venison sausage, plump kielbasa, bratwurst, turkey and Black Angus burgers and veggie options like a portobello mushroom sandwich with arugula and aioli, all served with bread or fries and a heaping scoop of sauerkraut. On any given night, you may be privy to live music from an assortment of acts.