Reverie is a new kosher vegan dessert and cocktail bar opening in Williamsburg

City Roots Hospitality’s grip on New York’s kosher vegan scene shows no signs of loosening. Founder and chef Guy Vaknin is set to open Reverie, a dessert and cocktail bar in Williamsburg, on May 14, marking the group’s first fully vegan outpost in Brooklyn.

Like the hospitality group’s other venues, Reverie will be certified kosher under the International Kosher Council. It’ll feature a menu created by executive pastry chef Makenna Hale, all served at 135 Metropolitan Avenue.

“Our vision is to elevate dessert beyond the expected—where the senses are heightened and the palate uncovers a surprise with each bite. We are redefining what dessert can be: artful, immersive and truly unforgettable,” said Vaknin and Hale in a joint statement.

With prices ranging from $20 to $30, the dessert lineup, which you can read through in full here, leans delightfully whimsical. The Moon ($23) is a yuzu cheesecake on a coconut sablé crust, featuring whipped mango ricotta, “Parmesan” moon dust, pineapple gelée, mango curd, vanilla bean chantilly, shiso-lime foam and white chocolate “moon rocks.” The Hive ($25), described as a “tribute to nature’s tireless pollinators,” is a jasmine milk tea semifreddo shaped like a hive, with a blackberry center, fig caramel, green apple–honeydew gel and honeycomb tuile drizzled with warm wildflower honey. The Galaxy ($26) is a chocolate cake base stacked with vanilla shortbread, caramelized white chocolate mousse and milk chocolate nougat fluff, all encased in a glossy chocolate dome. The presentation is every bit as artful as the flavors.

On the drink side, guests can choose from oat- and almond-milk coffee creations to complement the desserts, or pick from a curated list of beers and wines. Mocktail options include the Renewal (cucumber, lemon juice and club soda) and the Resilience (mixed berry, lemon, simple syrup and club soda).

Reverie also offers a lineup of inventive cocktails, including a Provençal-style drink with olive oil fat–washed bourbon, bergamot liqueur, cucumber, lemon and black peppercorn syrup; a clarified milk punch called Basil & Vine made with vodka, cherry tomato, basil, olive oil, mozzarella, orange and black pepper; and Bare It All, which blends mezcal, herbal liqueur, elderflower, Aperol and lime.

While the focus is clearly on desserts and drinks, Reverie also offers a small selection of savory items. These include mushroom sliders in plu BBQ sauce topped with crispy leeks and served on brioche buns with a side salad; a panzanella salad made with heirloom tomatoes, cucumber, pickled red onion, roasted red peppers, basil oil and toasted sourdough; an artisanal vegan “cheese” plate; and a root vegetable tart layered with beet labneh and carrot tahini cream, topped with rainbow carrot ribbons, persimmon, radish, beet tuile and dill. This section of the menu is reminiscent of offerings at the group’s other locations, such as Le Basque, Anixi and Willow.

Reservations are now open on Resy.