Aside from some (admittedly tasty-looking) salads and small bites, there isn't much in the way of substantive vegetarian dishes at Williamsburg's Black Tree—but if you're a carnivore, welcome to your new meaty playground. The new restaurant, which is an off-shoot of the sandwich shop of the same name on the Lower East Side—which was in turn an off-shoot of an original Crown Heights spot—will be featuring a new "whole animal" each week or so, from grass-fed cows from the Finger Lakes to ducks from Grasslands Farms. That locality is a big part of the menu, as everything from the meat to the veggies to the booze has been brought in from somewhere within a 300 mile radius.

For the current duck week, the team, which includes co-owner and executive chef Sandy Dee Hall and partner Macnair Sillick, is offering things like tacos made with leg meat, duck skin bao and a duck board with duck liver mousse and duck rillette. When it was beef, there were T-Bone and Ribeye steaks, a beef butter served with toasted ciabatta and a cheesesteak with shaved meat, cheese sauce, onions and chives. You get the idea.

A Chef's Table open Wednesdays through Fridays launches in two weeks and will offer seven to 11 courses for $88, which is just a hair more expensive than the one being offering by the much-lauded, vegetarian-focused Semilla a few blocks away. There's a supplemental wine pairing available for $44, but the restaurant also offers oak barrel-aged cocktails like a White Manhattan made with Van Brunt whiskey, plus pickle backs with unusual combinations like Carrot with Comb Vodka and Apple with Rough Rider Bourbon.

261 Metropolitan Avenue, 718­‐387­‐7611;

Dinner Menu Duck

Barrel Aged Cocktails