The Red Hook Bait and Tackle opened its doors in November of 2004, but looks like its been here for 100 years. It was one of the first bars to open in the backwater neighborhood of Red Hook that would be open 7 days a week.
The owners Barry O’Meara and Derrick Van Duzer met in the now defunct Lillie’s Bar where Derrick worked as a bartender. Derrick has gone on to become the executive chef at The Knickerbocker in Manhattan. Barry is a fourth generation Irish bar man. His parents owned a pub in the town of Killimor, Galway Co. as did his grandfather before that. He has also worked at the famous Sunny’s bar here in the hood as well as McGee’s and Lily Coogin’s in the city.
The name of the bar hails from the space itself. The location was formerly a social club and make-shift bait shop for the local fisherman. It was cheaper and easier to keep the existing sign, so the place became the Bait and Tackle. From that the theme was born.
The interior feels like an Adirondack Lodge collided with a classic New York Dive Bar. The walls are festooned with taxidermy and fishing memorabilia. The whole space is a bit of a cabinet of curiosities.