Slow food. Neighborhood prices.
The kind of place your
regulars become friends.

A seven-year-old European bistro on the quiet end of Linden Boulevard. Seasonal menu that changes when the market does. Open Tuesday through Sunday for dinner.

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Featured in The New York Times Eater Bon Appétit TimeOut Resy Hit List
The honest part

Going out shouldn't feel like a transaction.

Most nights out leave you wanting. We opened Linden & Vine because we wanted somewhere we'd actually go on a Tuesday.

01

The corporate chain feeling

A laminated menu, a server reading from a script, and a check that arrives before you've finished talking. The food is fine. The night isn't memorable.

02

The photo-not-the-food problem

You saw the dish online. Then it arrived smaller, browner, and arranged differently. Pretty plating costs money. So does the photographer. So do you.

03

The tip-and-rush turn

Two hours, max. Drinks are pre-batched. Your second course lands while you're still on the first. The room is built to flip, not to sit. You leave hungry for a real evening.

How we work

Four things we do not compromise on.

The rest of the menu changes with the season. These don't.

Seasonal sourcing

The menu shifts every six weeks. We buy from three small farms in the Hudson Valley and one fishmonger who calls us at 5am with what came off the boat.

Slow technique

Stocks reduce for eight hours. Bread is started yesterday. Pasta is rolled by hand in the morning. Nothing on the menu comes out of a freezer except the ice for your drink.

Reasonable pricing

Mains stay between $22 and $36. The wine list opens at $42 a bottle. We mark up less so you come back more. That's the whole strategy.

Real warmth

The same six people have worked the floor since 2019. They remember your name, your allergy, and that you don't drink on Wednesdays. That isn't training. That's tenure.

The difference

Most dinners out vs. dinner here.

What dining usually is

  • ×Two-hour seating window, politely enforced
  • ×$48 entrées, $19 glasses of mediocre wine
  • ×A new server every visit who doesn't know you
  • ×Pre-batched cocktails, walk-in delivered protein
  • ×Music tuned to keep the room turning
  • ×Reservations gated behind a $5/person hold fee

What Linden & Vine is

  • ✓Sit as long as the meal takes; we don't flip tables
  • ✓Mains $22–$36, bottles open at $42
  • ✓Same floor team since 2019, you'll learn their names
  • ✓Cocktails built to order, pasta rolled this morning
  • ✓Music quiet enough to actually hear your date
  • ✓Free to book, free to change, no holds, no minimums
Tasting Menu Tuesdays

One night a week. The kitchen takes over.

Tuesday is the chef's night. Three prix-fixe options, by the table. Walk-ins welcome at the bar.

The Short
3 courses
$48/per guest
  • One snack and a starter
  • Choice of two pasta or fish mains
  • Dessert from the kitchen
  • Optional wine pairing $32
The Long
5 courses · Most chosen
$72/per guest
  • Two snacks and a vegetable starter
  • Pasta course off the daily board
  • Fish or roast main, family-style
  • Cheese plate and dessert
  • Optional wine pairing $48
Chef's Choice
7 courses · Counter only
$98/per guest
  • Seven seats at the kitchen counter
  • Chef Marco cooks in front of you
  • No menu, no choice, no surprises bad
  • Off-list wines from the cellar
  • Optional wine pairing $68
From our guests

What regulars and first-timers say.

Eater · Editor's pick
"

An unselfconscious neighborhood room that cooks like it's chasing two stars. The pappardelle is, frankly, embarrassing for restaurants charging twice as much in Manhattan.

Sasha Tcherevkoff
Eater, Senior Editor
Mar 2026
"

We've been four times in seven months. They remember our daughter is gluten-free. They remember my husband doesn't drink. They remember I do. That's the whole sell.

Diane K.
Resy, verified diner
Feb 2026
"

Booked it for an anniversary. Stayed three hours. Wasn't rushed once. The check was under $180 for two with wine. I don't know how they do it. Don't tell anyone.

Marcus L.
Google, 5★
Jan 2026
"

The risotto is the best in Brooklyn. I am not exaggerating. I have eaten a lot of risotto. This one is built one spoon of stock at a time and you can taste it.

Priya R.
Yelp, 5★
Dec 2025
"

What I love is that nothing on the menu is trying to be a content moment. The food just arrives, it's good, and you eat it. Restaurants forgot how to do that.

Tomás Vega
OpenTable, verified
Nov 2025
"

Did Chef's Choice on a Tuesday. Seven courses, two and a half hours, Marco walked us through every dish himself. Best $98 I have ever spent on dinner in this city.

Hannah B.
Resy, verified diner
Nov 2025
Chef Marco Reyes in the kitchen at Linden and Vine
Behind the kitchen

Chef Marco Reyes trained at Per Se before opening L&V in 2018.

Marco started at Per Se in 2011 as a line cook. By the time he left in 2017, he was running the fish station. He could have taken any kitchen in Manhattan. He took a 38-seat room on Linden Boulevard instead, because he wanted a restaurant where the cooks went home before 1am and the customers came back next Tuesday.

Seven years in, the same six floor staff are still here, the same farms still deliver, and Marco still cooks Wednesday through Sunday. If you sit at the counter, that's him.

Marco Reyes
Chef & co-owner, since 2018
Things we get asked

The small print, spelled out.

BYO wine, $15 corkage

Bring something special and we'll happily decant it. $15 per bottle, two-bottle max. Just don't bring something we already pour.

Dietary needs welcomed

Gluten-free, vegan, vegetarian, allergies — tell us when you reserve and the kitchen will adjust the menu before you sit down.

Cancel up to 4 hours out

No card holds. No no-show fees under a party of six. Cancel up to four hours before your seating and we'll release the table cleanly.

Frequently asked

Before you book a table.

Is there parking nearby?
Street parking is generally available after 7pm on Linden Boulevard. The Q train at Parkside Avenue is a four-minute walk. A paid lot operates one block east on Flatbush Avenue, $14 flat for the evening on weeknights.
What is the dress code?
Smart casual. There is no jacket requirement, but most guests dress for a nice night out. Wear what you would wear to a close friend's apartment for a long dinner — not sweats, not a tie.
Is the dining room wheelchair accessible?
Yes. The entrance is step-free, the dining room is single level, and the restroom is ADA compliant. Please mention any specific seating needs in the notes field when you reserve so we can hold a wider table for you.
Can you accommodate dietary restrictions?
Yes. We accommodate gluten-free, vegetarian, vegan, and most allergies. The kitchen handles nuts, dairy, and shellfish, so guests with severe allergies should let us know in advance so we can prep your station separately. Tell us when you book and confirm with your server.
Do you host private events or buyouts?
We host private events for groups of 14 to 38 in our back room, and full buyouts for up to 64 guests on Sundays and Mondays. Three sample menus, all wine and bar service included. Email events@lindenandvine.com and Roxanne will send you pricing within 24 hours.
Do you take walk-ins?
Yes. We hold roughly a third of the bar and four counter seats for walk-ins every service. Tuesday through Thursday before 6:30pm is usually a quick seat. Friday and Saturday, expect a 30–60 minute wait at the bar.
Is the menu kid-friendly?
Children are welcome and we have a small off-menu pasta and roast chicken plate for younger guests. We do not have high chairs, but the banquette seating works well for booster seats, and we ask that the dining room stay quiet enough that other tables can talk.
Do you allow BYO wine?
Yes, with a $15 corkage fee per bottle, two bottle maximum per table. We ask that the wine not be something we carry on our own list. If you are bringing something special, tell us when you book and we will chill it and have proper glassware ready.
Tuesday is the chef's night

Reserve your Tuesday table.

The kitchen takes the menu over. The room is quieter. You stay as long as the meal takes.

Reserve a table Or call (718) 555-0144