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Two of our favorite snacks are on our happy hour menu.

Karaage and tuna tartare, weekdays from 5–6:30pm.

Before service there’s family meal. Always.

We believe in putting a great amount of care to feed each other, as we do in the food we serve to our guests.

Before service there’s family meal. Always.

We believe in putting a great amount of care to feed each other, as we do in the food we serve to our guests.

Ankake Branzino.

We butterfly and debone these huge 24oz sea bass before grilling, while focusing on charring and crisping the skin. The fish gets plated on top of a thickened dashi sauce and covered with kelp salsa verde.

Best enjoyed over rice, and with our daily rotating okazu.

Ankake Branzino.

We butterfly and debone these huge 24oz sea bass before grilling, while focusing on charring and crisping the skin. The fish gets plated on top of a thickened dashi sauce and covered with kelp salsa verde.

Best enjoyed over rice, and with our daily rotating okazu.

Ankake Branzino.

We butterfly and debone these huge 24oz sea bass before grilling, while focusing on charring and crisping the skin. The fish gets plated on top of a thickened dashi sauce and covered with kelp salsa verde.

Best enjoyed over rice, and with our daily rotating okazu.

American Wagyu Zabuton.

These beautifully marbled steaks are marinated in shio koji to season and tenderize. Then grilled over binchotan while we brush with wagyu fat. Accompanied with Lancaster Farm hakurei turnips that are tossed in a chili bonito butter. All coming together with our bold yakiniku sauce.

Sliced to easily share. But we won’t judge if you don’t.

American Wagyu Zabuton.

These beautifully marbled steaks are marinated in shio koji to season and tenderize. Then grilled over binchotan while we brush with wagyu fat. Accompanied with Lancaster Farm hakurei turnips that are tossed in a chili bonito butter. All coming together with our bold yakiniku sauce.

Sliced to easily share. But we won’t judge if you don’t.

American Wagyu Zabuton.

These beautifully marbled steaks are marinated in shio koji to season and tenderize. Then grilled over binchotan while we brush with wagyu fat. Accompanied with Lancaster Farm hakurei turnips that are tossed in a chili bonito butter. All coming together with our bold yakiniku sauce.

Sliced to easily share. But we won’t judge if you don’t.

American Wagyu Zabuton.

These beautifully marbled steaks are marinated in shio koji to season and tenderize. Then grilled over binchotan while we brush with wagyu fat. Accompanied with Lancaster Farm hakurei turnips that are tossed in a chili bonito butter. All coming together with our bold yakiniku sauce.

Sliced to easily share. But we won’t judge if you don’t.

Masu Tataki.

Hudson Valley Steelhead trout comes to us incredibly fresh. We dry age them for two days and marinate the filets in our sweet soy, then torch it with Hudson Valley foie gras. Lastly, each slice is topped with kumquat and sorrel to balance the richness in each bite.

Masu Tataki.

Hudson Valley Steelhead trout comes to us incredibly fresh. We dry age them for two days and marinate the filets in our sweet soy, then torch it with Hudson Valley foie gras. Lastly, each slice is topped with kumquat and sorrel to balance the richness in each bite.

The first course of our duck experience is the platter of sliced duck breasts that have been glazed with honey, and sichuan & sansho peppercorns. Served with crisp and tender baby lettuces to wrap each juicy slice & an array of sauces to make the perfect bite.

We present our whole roasted duck table side, resting on beautiful sun dried flowers from Lancaster Farms, before it’s taken back to be carved and served across three courses.

It’s one of those experiences we think everyone should have at least once at Thirds.

A5 miyazaki wagyu tartare dressed with calamansi vinegar, shio kombu, shiso, and topped with fermented persimmon & habanero hot sauce, and a quail egg yolk for extra lusciousness. Perfect pairing with our pillows of milk bread buns.

A5 miyazaki wagyu tartare dressed with calamansi vinegar, shio kombu, shiso, and topped with fermented persimmon & habanero hot sauce, and a quail egg yolk for extra lusciousness. Perfect pairing with our pillows of milk bread buns.

A5 miyazaki wagyu tartare dressed with calamansi vinegar, shio kombu, shiso, and topped with fermented persimmon & habanero hot sauce, and a quail egg yolk for extra lusciousness. Perfect pairing with our pillows of milk bread buns.

A5 miyazaki wagyu tartare dressed with calamansi vinegar, shio kombu, shiso, and topped with fermented persimmon & habanero hot sauce, and a quail egg yolk for extra lusciousness. Perfect pairing with our pillows of milk bread buns.

Our Chocolate & Amaro Mousse is built in layers — bitterness, sweetness, texture — each element bringing depth and dimension to the plate.

Our Chocolate & Amaro Mousse is built in layers — bitterness, sweetness, texture — each element bringing depth and dimension to the plate.

Our Chocolate & Amaro Mousse is built in layers — bitterness, sweetness, texture — each element bringing depth and dimension to the plate.

Our Chocolate & Amaro Mousse is built in layers — bitterness, sweetness, texture — each element bringing depth and dimension to the plate.

Our Chocolate & Amaro Mousse is built in layers — bitterness, sweetness, texture — each element bringing depth and dimension to the plate.

Our Chocolate & Amaro Mousse is built in layers — bitterness, sweetness, texture — each element bringing depth and dimension to the plate.

Kanpai Comedy is sold out (once again!) tomorrow. NOT an April Fools joke!!!!

📸 @johnandhiscamera

Kanpai Comedy is sold out (once again!) tomorrow. NOT an April Fools joke!!!!

📸 @johnandhiscamera

Kanpai Comedy is sold out (once again!) tomorrow. NOT an April Fools joke!!!!

📸 @johnandhiscamera

Kanpai Comedy is sold out (once again!) tomorrow. NOT an April Fools joke!!!!

📸 @johnandhiscamera

The most complete burger in Brooklyn?

BROTHERLY BURGERS EP. 47 🍔

📍Rule of Thirds

Thoughtful bottles, well-loved cups — and plenty of reasons to raise them.

Thoughtful bottles, well-loved cups — and plenty of reasons to raise them.

Thoughtful bottles, well-loved cups — and plenty of reasons to raise them.

Thoughtful bottles, well-loved cups — and plenty of reasons to raise them.

Thoughtful bottles, well-loved cups — and plenty of reasons to raise them.

Thoughtful bottles, well-loved cups — and plenty of reasons to raise them.

Thoughtful bottles, well-loved cups — and plenty of reasons to raise them.