Black Flamingo
168 Borinquen Place (and South 2nd) Brooklyn, NY


For large party reservations please use the contact section of the website

During lunch hours our taco window is open on the Borinquen Side of our building and we offer a limited menu of small bites, tacos, and refreshments.

Monday: Closed
Tuesday: 12PM -12AM (Lunch + Dinner)
Wednesday: 12PM -1 AM (Lunch + Dinner + Music)

Thursday – Saturday: 12PM – 4AM (Lunch + Dinner + Music)
Sunday: 6PM -12AM (Dinner)

Tuesday – Sunday: Kitchen Open 12PM – 11PM
Tuesday – Sunday: Happy Hour 6PM-8PM

Last year a Brooklyn-based group came together to establish, what was in their eyes, a missing component from the New York City nightlife scene. Fast-forward to today and you’ll find a space that is equal parts cocteleria, taqueria, and danceteria. Black Flamingo focuses and elevates the three essential D’s for a night out: dinner, drinks, and disco between the split level space (the restaurant and lounge are upstairs, the nightclub is in the basement.)

Throughout the year underground party circuit has been buzzing about Black Flamingo and it’s dedication to quality music, but it’s remained one of the best-kept secrets in Brooklyn for connoisseurs of plant based food, mostly inspired by the kitchens south of the border. The menu spans a wide selection of shareable plates such as potato and vegan chorizo-filled flautas to house-made tortilla chips with roasted tomato salsa and guacamole; sides such as rice and seasoned black beans and seasonal escabeche (pickled veggies); shareable entrees including taco combos (Savory Shroom, The Baja, TheJerk, + more) and their spin on classic burritos, bowls, tamales, and a wildmushroom quesadilla.

Behind the bar, the offerings lean toward the spicier and smokier side of the palette with a recently launched menu alongside Christian Sanders (Cooking With Ice) formerly of the East Village haunt Evelyn and Omar’s La Ranita in Greenwich Village. Six days a week the bar is mixing up cocktails, many named after songs that reflect flavors in the drink such as their Evil Ways (mt gay black barrel rum, vida mezcal, pineapple, jalapeño, lime, cinnamon), Ring My Bell (pisco, hibiscus, lime, Main Root Ginger Brew, jamaican spices), and the Up In Smoke (Tequila Blanco, spiced passion fruit cordial, chipotle, lemon, memphis bbq bitters, red wine float).

Half way through 2016 the group comprised of David Shapiro and Etan Fraiman of Battery Harris alongside Eli Goldstein (Soul Clap), Gadi Mizrahi (Wolf & Lamb), Philipp Jung, and creative partner Bryce David teamed up with executive chef Ben Dawson to further progress the idea that they started in the kitchen (which now doubles as a seasonal taco window, weather permitting. Dawson was born in New Orleans and raised in Houston, Texas.

From successful stints as Chef for the prestigious Wildwood Inn to serving as sous chef for Certified Master Chef and Iron Chef contestant Mario Reyes, to catering chef at Tribeca Rooftop, Ben’s career has been storied. While he always loved cooking and enjoyed service, seeing the wastefulness and brutality of the meat packing industry up close made Ben a committed vegetarian at the age of 18, and he is combining his experiences and passion for sustainable plant based foods into his take on Vegetarian Mexican fare at Black Flamingo in Williamsburg. His goal is to provide humble, healthful, vibrant vegetarian cuisine to any and all, hopefully converting a few omnivores along the way.