FORT DEFIANCE is a cafe-bar in Red Hook, Brooklyn, serving breakfast, lunch and dinner. Named after a fort that was built in Red Hook during the Revolutionary War in the weeks leading up to the Battle of Brooklyn, Fort Defiance is operated (and its bar is tended) by St. John Frizell, a food-and-drink writer. The small and focused food menus are created and prepared by executive chef Bobby Duncan, a Georgia native whose illustrious career includes stints as executive chef of Dylan Prime and sous-chef of Gramercy Tavern.
