At a fast clip, Brooklyn’s Greenpoint neighborhood is emerging as a hub for some of New York City’s most exciting culinary talent. Take Arthur, a new wine-focused restaurant from husband-and-wife team chef Kevin Finch and co-owner Alexa Finch, inspired by old-school Parisian bistros—unfussy, community-driven, with pleasure-driven cooking and approachable wines.
“Greenpoint historically has been a neighborhood that, if you’re in Manhattan, is too far. If you’re in any other part of Brooklyn, it’s far,” says Charlotte Mirzoeff, Arthur’s beverage director and general manager. “Greenpoint’s developed this intimate feel because the people who are there are choosing specifically to be there.”
Arthur takes over the former home of Fulgurances Laundromat, a rotating pop-up kitchen on Franklin Street that hosted residencies for up-and-coming chefs. Finch held two three-month residencies at Fulgurances after years serving as chef de cuisine at San Francisco’s Atelier Crenn, a Wine Spectator Best of Award of Excellence winner from acclaimed chef Dominique Crenn.
Co-owner Alexa Finch, chef Kevin Finch and wine director Charlotte Mirzoeff (Evan Sung)
When it opened: April 10, 2026
The wine list: Kevin and Mirzoeff first met over a decade ago, working together at Maialino, Union Square Hospitality Group’s now-closed Roman-style restaurant. Fresh from her time as wine director at Forsythia, a Best of Award of Excellence winner, Mirzoeff is looking forward to sinking her teeth into wines beyond Italy for Arthur’s wine list.
One section that Mirzoeff points to is the selection of Champagnes, which is rooted in grower Champagnes such as Ulysse Collin, Egly-Ouriet and Dhondt-Grellet (with some bottles starting at $84). At just shy of 120 bottles on the opening list, the wine selections are eclectic. That variety is on display in the by-the-glass options, which include the likes of Filipa Pato in Portugal’s Bairrada, Bergström in Oregon and Clos Fornelli from Corsica.
“The world of wine is growing in a really interesting way,” says Mirzoeff, who mentions wines she’d tasted recently spanning from Canada to Tunisia. “In the nouveau bistro spirit, our wine list has those classics as a jumping-off point—if someone really wants their Chablis, we have it. Then maybe for the next glass, I can recommend an Assyrtiko from Greece or a Grenache Blanc from California. We have that breadth.”
The Finches designed Arthur to bring in more natural light. (Evan Sung)
The menu: At Arthur, Kevin focuses on simple French dishes built on Northeastern ingredients with international inflections. Take the Maine scallops, inspired by Grand Award winner Le Bon Georges, grilled over charcoal and served in dashi with seared Tokyo turnips. Other menu highlights include steak from New York’s Highland Hollow Farm—scattered with onion flowers—and house-made brioche with cultured butter. (Mirzoeff uses that same bread in the restaurant’s signature brioche martini, fat-washed with butter and accented with nutty barley tea.)
Mirzoeff emphasizes that Arthur is a neighborhood restaurant first and foremost, where people can easily walk in and order what they’d actually like. “Someone the other day came in saying, ‘I just want the crispy fingerling potatoes and a glass of Vilmart,’” says Mirzoeff. “That sounds amazing and is encouraged.”
The design: Just like Fulgurances Laundromat before it, Arthur’s windows are emblazoned with “Laundromat” in gold leaf, a tongue-in-cheek recognition of the space’s past life. The restaurant is outfitted with 38 seats, with an open kitchen and intricate woodworking accents.
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Dining and Cooking