""We created Antidote during COVID, when people lost their family members, when there was a lot of sadness, and even us losing our jobs," said Antidote co-founder Jane Rotari."
""We try to add more refreshing items during summer, and more comfort food during winter months," Rotari said."
""The food, the consistency, the team, the service, and I'll finish off with cucumber salad. I think that's what's still keeping us unique," she said."
""We promote large parties and private events, so parties of all different sizes will be able to come and enjoy the food and the atmosphere," Rotari said."
Antidote, a restaurant in Williamsburg, opened during the pandemic to provide comfort through Sichuan cuisine. Known for its bold flavors, the restaurant distinguishes itself with a modern industrial design rather than traditional aesthetics. The menu adapts with the seasons, featuring dishes like dongo pork and eight-hour braised pork belly. Antidote focuses on maintaining authenticity by refining generational recipes and caters to diverse clientele, promoting large parties and private events to enhance the dining experience.
Read at Brooklyn Paper
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