Press Press & Media Conde Nast Traveler The real stand out is the lobby-floor restaurant and bar, Black Walnut. Run by chef Robert Newton, proprietor of popular Brooklyn restaurants Wilma Jean and Seersucker... New York Mag Through his much-loved spot Seersucker, and the fried-chicken-sandwich destination Wilma Jean, Rob Newton has established himself as one of New York’s foremost southern chefs. Industry Magazine With Black Walnut, seasoned Carroll Gardens chef Rob Newton dives into the hotel restaurant game, and blends his southern roots with Asian influences. Eater Time Out New York Chef Rob Newton is one of New York’s great Southern-cuisine champions, from the comfort-food–focused Smith Canteen to the fried-chicken kitchenette Wilma Jean. Zagat Expect dishes like the crispy chicken with chile oil, greens, fried shallots and coconut milk (above), an East Coast Fish Muddle with bacon and potato chips; Just Opened New York Situated inside the new Hilton Hotel in Downtown Brooklyn, Black Walnut is open for breakfast and dinner and is a slightly higher end affair than Newton’s other spots. Hospitality Design Stonehill & Taylor also designed onsite restaurant and bar Black Walnut from Brooklyn chef Rob Newton. The restaurant features a canopy of ropes and metallic sculptures capturing Brooklyn’s cartography. Grub Street Through his much-loved spot Seersucker, and the fried-chicken sandwich destination Wilma Jean, Rob Newton has established himself as one of New York’s foremost southern chefs. Brooklyn Mag Newton is the latest local, influential restaurateur to jump into the hotel fray, taking the reins of both a 100-seat eatery and associated food and beverage programs, for the recently-erected Hilton Brooklyn.