As Julian Di Chiara, head chef at Henry’s End restaurant (72 Henry St.), takes on an additional gig, a wine and pizza restaurant called Jules down the street at number 50, longtime foodies of Brooklyn Heights rejoice.
While Henry’s End has been immensely popular with an intensely loyal following, it does boast a history that goes back to 1973. Jules is brand new and focused on wine and pizza.
“Simply put, Jules is a new-world pizzeria and bar that pays tribute to New York pizza,” said Di Chiara. The new restaurant is a collaboration between Julian Di Chiara, Colin McTigue and Hallie and Mark Lahm. Hallie, Mark’s daughter, is the manager of Jules.
Chef Julian Di Chiara and Hallie Lahm, manager. Photo by Chelsea Palatucci
Jules officially opened on Sept. 27 and has been open seven days a week for about two and a half months now. It’s already attracting a buzz in local magazines and newspapers, and is destined to win wider citywide support.
“We have an evolving wine program that features pairings we find to be pizza friendly,” said Di Chiara.
The spot also features classic Italian cocktails, including a variety of negronis and spritzes.
The bar at Jules, 50 Henry St. Photo by Chelsea Palatucci
Meanwhile, a few blocks away, Di Chiara continues to be executive chef of the popular kitchen at Henry’s End, which has been serving Brooklyn Heights for over 60 years. The Heights staple opened originally in 1973. The founder, Donald Beckerman, sold the restaurant to his partner Gary Pomponio in 1979 and moved to Thailand. Beckerman passed away recently at the age of 90.
Mark Lahm, the originator of wild game as a staple of Henry’s End, began his career in 1980 as a bus boy and dishwasher while he finished his business degree. He eventually became a server, manager and cook, and then attended the Culinary Institute of America. After graduating from CIA in 1986, he bought the restaurant.
Mark Lahm and his daughter, Hallie, in front of the original Henry’s End. Photo courtesy of Mark Lahm
“The Game Festival started as a way to differentiate us from other restaurants,” recalled Lahm. “At first it gathered a lot of shock value, but as people realized the game meats were healthier and just as flavorful if prepared properly, it became hugely popular.”
The festival originally was a one week affair between Christmas and New Year’s. As it became more popular, it kept expanding in length.
“We now do the festival six months out of the year!” added Lahm.
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