Our Restaurants

122 N. 2nd Street Ft. Pierce, FL 34950  |  772-293-9191


Brooklyn Bangers and the foods of Chef Saul are available at
the following restaurants: The Vanderbilt, Saul Restaurant,
Botanica, Red Gravy

When Saul Bolton (of Michelin-starred Saul restaurant fame) opened The Vanderbilt, he wanted to emphasize the charcuterie program. He offered housemade sausages like boudin noir and kielbasa in what he calls “different food groups in the meat category”: lamb, beef, pork,chicken. One of his regular customers, Eric Denby, impresario of the Brooklyn Flea and Smorgasburg, suggested that the sausages might be a good fit for the casual, open-air atmosphere of those markets,and Brooklyn Bangers was born.

Bolton describes working the markets as “kind of like going on a
camping trip,” since you start by setting up your tent and cook on
more primitive equipment than you would at home. But he loves the
casual interactions with customers. “Everyone is so happy and
relaxed to be there,” he says.

Brooklyn Bangers features the signature house-made sausages,
smoked kielbasa, weisswurst, merguez, chicken and foie gras, of
Chef Saul Bolton.

570 Vanderbilt Avenue | Brooklyn, NY 11238

Chef-owner Saul Bolton, who marshaled in Smith Street’s culinary
renaissance a decade ago with his eponymous Saul, has opened
another game changer with The Vanderbilt, a former hardware store
hammered into a long, spacious gastropub styled with reclaimed
wood and an open kitchen.

Internationally-inspired small plates and seasonal house cocktails
give this Brooklyn restaurant a culinary edge. The Vanderbilt also
boasts casual-yet-elegant decor and a decidedly affordable menu.

Red Gravy is located in Brooklyn Heights, Brooklyn:
151 Atlantic Avenue Brooklyn, NY 11201

Michelin-starred hometown hero Saul Bolton opens his latest
restaurant, Red Gravy,. This ode to Italian-American tradition –
gravy is slang for sauce – focuses on Southern Italy, the
departure point for so many of New York’s Italian immigrants.
Look for housemade pastas like tagliatelle with wild boar ragu
or ravioli with cauliflower, beet greens, pine nuts and capers
or just go straight to heritage pork and rabbit entrees.