The communication with the hotel team when guests book or ask about Laser Wolf is to still book via Resy, just like anyone else. But if it’s 5 or 6, they might go grab a drink in the area.ĭo hotel guests get any advantage in getting a seat? Because at a certain point, if it’s 9 o’clock and we’re telling people an hour-and-a-half wait, it’s not ideal. The waitlist can get, honestly not that crazy, maybe about 30 people. The best time to try is at 5 or after 10. We don’t have a policy where your table is for this long we don’t want to restrict parties, so it just really depends. It kind of depends for some people at the bar, with the sunset, they say, “I’m gonna have another drink” so they stay. I will say once we go on a list though, it will probably be anywhere from 45 minutes to an hour-and-a-half. If you’re one of the first people here, we’ll get you in. If you come right at 5, it won’t be too long. What’s the usual wait time for walk ins? What’s the best time to stop by? They can sit down and have a salatim tray, or they can do the full menu with a grill item, or they can also just order wings, fries, and a drink. We have a lot of solo diners at the bar or at the kitchen counter, at the bar. Walk-ins are mostly for the bar but if a table becomes available, we’ll try. We really want people who walk in and sit at the bar to have the same experience and we don’t want it to be too crowded so they can have the same level of service. The patio has high seats but we don’t offer service out there.

We do allow people to come up and order a drink and offer the patio if they’re just having a drink. So if you’re dining, you have arms going in between you. It’s not a place where we invite people up just to hang out. We reserve the bar strictly for walk-ins it’s really a dining bar. We’ll have some last-minute cancellations, so we’ll try to put some walk ins there. The kitchen counter is bookable on Resy it will say kitchen counter on the reservation and all the other ones are tables. When we try to move some of those early reservations, we’ll offer those up. We have 12 bar seats and the kitchen counter. Watch the full video to see more smoky dishes being prepped, tested, and completed over burning charcoal at Laser Wolf.The bar is fully reserved for walk ins. “It’s basically just managing those coals and managing the fire, and as long as it’s a good temperature, your food is going to be amazing.” But the menu and the prep work is engineered very intentionally, he says, in order to achieve the flavors and textures of the food Israeli cooks have been creating for thousands of years, in a restaurant setting. Several times in the video, Henshaw acknowledges that cooking meat over fire is an extremely primitive process, and sometimes thought to be harder to do than, say, cooking over controllable temperatures or flame sizes on a modern-day grill. “Just blasting these on a gas grill, you’re not going to get the same effect as if you’re just suspending it over the heat and gently cooking it,” says Levenfeld. As it cooks, the fat from the meat drips down onto the hot coals, creating a plume of gray smoke that gives the kebabs flavor and aroma. After the meat for the kebab is mixed with spices and aromatic, and shaped onto a metal skewer, Levenfeld places it directly over the coals. In the video, executive sous chef Sam Levenfeld demonstrates how the restaurant’s brisket kebab absorbs all of the flavor from the charcoal, while its exterior caramelizes and the interior stays moist and tender. The burning charcoal sits extremely close to kebabs, eggplants, whole fish, and other meats and vegetables, in order to keep the smoke and the heat insulated. Henshaw and his team use Marabu charcoal: once an invasive species of wood in Cuba, it’s now an integral part of their kitchen. “Everything that it touches, it just gives it that beautiful, smoky, grilled flavor.” “I tell people all of the time, the charcoal is our secret ingredient,” Henshaw says. At Laser Wolf in Williamsburg, Brooklyn - a Philly import from renowned chef Michael Solomonov - executive chef Andrew Henshaw and his team often talk about the “secret ingredient” that makes their smokey brisket kebabs, creamy baba ganoush, and crispy whole branzino stand out.

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