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In 1999, Andrew Tarlow opened Diner in Williamsburg, helping usher in the Brooklyn dining scene and its artisanal, zealously local style of cooking. Over a decade—and two more restaurants, a butcher shop, and literary journal—later, Tarlow has entered the hotel game with the Wythe Hotel. At its ground floor restaurant, Reynards, a soaring space outfitted with reclaimed woods and exposed brick, chef Sean Rembold cooks most of his dishes in a wood-burning oven, sending out rustic, refined plates like rabbit meatballs with littlenecks and a Caesar-like salad with pleasingly charred baby romaine lettuce. wythehotel.com