What are the opening hours?

Thursday 5:30pm - 10pm Friday 5:30pm - 10pm

Place des Fêtes, 212 Greene Avenue, Brooklyn, NY (2026)

06/05/2026

We’re hiring a Sous Chef at . (ps. read to the bottom - we’ll have a special reward if we hire someone that is tagged here 😉)

We’re looking for someone who wants to do more than run service.

The right person for this role is a strong cook with fine dining experience, leadership potential, and a real desire to keep growing. Michelin experience or experience in similarly ambitious kitchens is a plus, but we care just as much about curiosity, accountability, communication, and a genuine love for the craft.

This is a very hands-on role. Beyond service, you’ll help develop chalkboard specials, participate in menu development, and work directly on many of the projects that make this kitchen what it is—whole fish utilization, fermentation, garums, preservation, pantry development, and the sourcing relationships that drive much of our cooking.

Just as importantly, we’re looking for someone who feels aligned with how we approach restaurants. Thoughtful sourcing, sustainability, hospitality, mentorship, and a willingness to keep learning are all important to us.

You’ll work closely with our culinary leadership team while gaining exposure to the broader side of running a restaurant: food costing, labor management, leadership, systems, and developing younger cooks.

One thing we’ve always believed in deeply at Redwood is growth. Many of the people helping lead our restaurants today started in much smaller roles. We take development seriously, and we’re looking for someone excited to take advantage of it.

Competitive compensation based on experience, affordable health insurance, paid time off, dining benefits across our restaurants, and ongoing professional development opportunities.

If this sounds like the kind of kitchen you’d like to be a part of (or if you know someone who would be a fit), we’d love to hear from you.

Link in bio - tag a friend or colleague that you think would be interested in the role here - if there’s anyone we hire, we’ll buy you dinner here at PDF!

06/04/2026

One from earlier this spring: Atlantic halibut with fennel and celtuce.

Halibut from New Brunswick, lightly cured with citrus and cooked on the plancha, served with shaved fennel, celtuce, capers, gordal olives, anchovy, chervil, and salsa verde.

We loved this dish as an example of seasonal cooking, but also as a reminder that regional food systems can be just as important as local ones. While many people associate halibut with the Pacific, Atlantic halibut has slowly returned throughout parts of Atlantic Canada after decades of careful fishery management.

One of our favorites from the late winter and early spring menu.

06/02/2026

The maritozzo with rhubarb and citrus curd — our cutest little chalkboard dessert baby and a record setter around here for “fastest thing to get crossed off the chalkboard.”

05/15/2026

Probably the right way to spend a Friday.

05/13/2026

Little gem lettuce with sesame and yuzu kosho.

05/12/2026

Morels with Ojibwe rice from .

We’ve worked with Tama for a long time across all our restaurants, and what we’ve always appreciated is that her work isn’t just about foraging nearby ingredients, but thinking really thoughtfully about sourcing as a whole and how ingredients fit into the broader ecosystem around us.

That idea of “local” is something we spend a lot of time thinking about. Sometimes it means something growing wild nearby, and other times it means understanding what regional food systems actually look like in the context of how globalized food has become. A fish from Maine might not immediately sound local, but compared to seafood being flown across the world constantly, building relationships with fisheries and producers throughout the Northeast starts to feel very important to us.

The Ojibwe rice has become one of those ingredients we keep coming back to over the years because it carries so much character on its own—nutty, structured, slightly floral, and with a texture that holds up beautifully in richer dishes without ever feeling heavy. The Ojibwe communities have been harvesting this rice throughout the Great Lakes region for generations, and remains deeply tied to both the ecology and food traditions of the region.

Paired here with morels, which only really show up for this short window each spring. If you see it on the menu, order it every single time, seriously.

05/11/2026

Just a few spots left for our upcoming Wine Classes at Place des Fêtes! For these next four classes, our sommeliers are bringing back our most popular classes over the past year, featuring four very special wine growing regions.

Currently the Canary Islands wine class is sold out and our Burgundy class is just about full, so if there’s one you’ve been eyeing, we’d recommend grabbing seats sooner than later.

All classes are hosted Sundays from 1–3pm and include guided tastings, discussion from our sommelier team, and seasonal snacks paired to the wines.

Tickets available now on .

05/08/2026

Prime New York strip with grilled pea leaves and beef fat sabayon.

The beef is treated with koji, grilled over coals, and glazed with black garlic tare and beef fat as it cooks and served alongside grilled pea leaves and pickled cherries.

By itself, it’s already perfect, but the sabayon is really the thing that makes it special. It carries all the richness of the beef fat, but in a form that feels surprisingly light once aerated and warmed—making the dish savory and deep, but more interesting than you’d think.

We love rich dishes like this which are a perfect match with many of the bright and lively reds on our wine list.

05/06/2026

Let’s talk fish bits—because frankly, some of the best parts of the fish never make it to most dining room tables.

You’ll find them on our chalkboard: heads, tails, sometimes both, collars, ngawa—cuts often overlooked despite carrying some of the deepest flavors and most compelling textures.

These dishes live on the chalkboard because they reflect our kitchen in real time—what’s coming in, what needs to be used thoughtfully, and what we’re excited to cook. Another reason we love the chalkboard—they give our team a chance to speak more directly about sustainability and the many ways it informs how we operate as a restaurant.

So next time you’re in, check the chalkboard. It’s a small window into the values behind the menu and we’re here (and eager) to chat more with anyone who wants to listen.

05/04/2026

Garden Variety has become a staple on the cocktail list—our rotating sour built around whatever herb stems are coming through the kitchen that week, shifting with the season and the menu. Right now, that means tarragon.

It’s paired with distilled Meyer lemon spirit produced through our sustainability partnership with .nyc, who transforms lemon husks collected from the kitchens at PDF and Mado, alongside BCN Gin for added citrus, herbs, and a little Mediterranean roundness.

Easy to understand why it’s so loved - it’s bright, savory, herbaceous, and always changing a little.

05/01/2026

Salt-roasted Japanese sweet potatoes, seared on the plancha until the sugars develop perfectly, served with a chipotle sauce and finished with pickled peppers and citrus to tie it all to together.

04/30/2026

Just let the chalkboard guide the way 🔮

04/29/2026

This salad was the one that got away — it made a quick appearance in the final days of winter and recently made its way off the menu.

With how quickly the seasons change this time of year, we’re always ready to see some favorites go but we’ve already made a special request to Chef to bring this perfect salad back when the time is right.

The salad: bitter chicory served both grilled and raw, dressed with a sour cherry vinaigrette, comté and toasted almond. Just the perfect balance between bitterness, fat, and acid. Farewell chicories! You were loved.

04/27/2026

Four years of Place des Fêtes!

One thing about building a restaurant you care deeply about: it’s hard to stop long enough to appreciate it.

While guests walk into what we hope feels like an effortless evening, our team is behind the scenes obsessing over every detail—every station set just right, every glass polished, every piece of silverware in place before service begins. The work of hospitality rarely pauses long enough to look around.

Which is why moments like this matter.

We’re incredibly grateful to everyone who has helped make this place what it is—
to the team who pours thought, discipline, and care into every single service,
to the regulars who’ve made us part of their lives,
to our industry friends who stop in to see what’s new, what’s in season, and what’s on the wine list,
to everyone who has chosen us for celebration, comfort, curiosity, or simply a good meal on an ordinary night.

Thank you for making this little restaurant matter.

Four years in, and we still feel like we’re just getting started. Here’s to many more!

04/24/2026

One thing we often hear from guests about is how special the energy in the room feels. From the moment you walk in—from the huddled conversations to the rhythm of the kitchen—you can sense what makes the space what it is.

Our wine program plays a big role in that energy.

Wine at Place des Fêtes is meant to feel alive—expressive, energetic, and rooted in place, but never confined by it. We’re less interested in building a list around prestige or expectation, and more focused on how a wine actually feels when you drink it. There’s a certain tension we look for—acidity that carries, structure that holds, or maybe a sense of movement that keeps the glass evolving over time.

That lens shapes our list. It leads us toward smaller producers, often working organically or with minimal intervention, where the decisions feel intentional and the outcomes aren’t overly polished. Wines that show their edges a bit. Wines that reflect farming, weather, and place in a way that feels direct rather than manufactured.

At the same time, we’re not trying to reject tradition. Some of the most compelling bottles on the list are deeply rooted in it—they’re just not bound by it. The program sits somewhere in between: informed by history, but open to reinterpretation.

That philosophy allows us to build a list that feels cohesive without being predictable. One where you can move across regions, styles, and price points and still feel a throughline—something consistent in how the wines show up.

Now, back to the wine. See you this weekend.

04/23/2026

Fluke from Long Island, served cold with rhubarb, pea tendrils, and early spring vegetables. This dish captures a lot of what we do.

Working with local fish is central to our kitchen. Long Island fluke is carefully managed, with healthy populations, and lends itself to a more restrained approach.

This dish is prepared kombujime—a Japanese technique where the fish is lightly cured with kelp. The kombu draws out just enough moisture to concentrate the flavor while adding a subtle depth of its own. The texture tightens slightly, the natural sweetness becomes more defined, and a quiet salinity settles in.

From there, everything is about balance and restraint. Rhubarb for acidity, dashi and white soy underneath, and a few spring vegetables to carry the season through.

A simple dish, but a very specific one—built around where we are and what’s coming in right now.

04/22/2026

It’s been so lovely to host the spring class in L’Escala for their after school series. Sign up for their cooking classes which are every Tuesday! It’s such a thoughtful class that teaches kids to cook and build a healthy relationship with food. Link in bio at .

Our private dining space is available to book for private dining always but also other pop-ups and collabs, feel free to reach out!

04/09/2026

Place des Fêtes is 4! Join us for our Four Year Fête on Monday, April 27th from 6:30-9:30pm. A night filled with smash fish burgers, seasonal bites, free flowing wine and a good time. 🥳 We look forward to celebrating with the community that supports us and the people that helped build this restaurant over the last four years. Tickets on Resy - link in bio

04/08/2026

Green strawberries, green almonds, and knotweed - must mean Spring is upon us! 🌱

02/21/2026

❤️‍🔥

02/18/2026

The bucatini has been a labor of love and has been worth it every time. Extruded in-house daily, tossed with anchovies, confit garlic, and caramelized onions, then cooked down with Manzanilla sherry.

Leaving the menu tonight.

02/17/2026

We couldn’t be more excited to share that Stephanie and Eduard Tscheppe of are coming to for two nights in March.

🍽️ Friday, March 6th - Stephanie and Eduard will be taking over our by-the-glass menu at PDF, pouring and chatting with guests about their work.
🍷 Saturday, March 7th - An intimate Wine Classwith Stephanie and Eduard in L’Escala, our private dining room (very limited tickets!)

Reservations and tickets are now live, link in bio and . Walk-ins welcome for dinner. 🐟

02/16/2026

Stephanie and Eduard Tscheppe of are coming to PDF on March 6th and March 7th:

🍽️ March 6th: By-the-Glass Takeover at PDF
🍷 March 7th: Intimate Wine Class in L’Escala, our private dining room (very limited tickets!)

We’ve had the chance to spend time getting to know them while putting this together, and we couldn’t’ be more excited for this series.

Reservations and tickets are now live, link in bio and . Walk-ins welcome for dinner

02/05/2026

Not a football fan, but still wanna eat some fried food with your pals? Well good thing we’re open on Sunday and we’re bringing back one of our chalkboard favorites, Crispy Cod!! Come wine and dine with us, it’ll be a super time 🐟🍷🏆

02/04/2026

Every Tuesday and Wednesday we’re opening up special bottles of wine to highlight on the chalkboard. It’s a great way to make our wine list more accessible and to make those midweeks days a splash ;) more special. Yesterday we worked our way through wine from the Jura and tonight we’re bringing back the Fête Roulette, this time for chilled reds!

Place des Fêtes