![]() ![]() This dish (FYI: the one I was eating – the honey nut squash), was the second dish he did, and it was created during a 5 minute conversation. Right after that, he came to cook for us and just crushed it. We saw that our our values were the same, the sustainability practices and our relationship with farmers and foragers was so important. I thought it was all very crazy and serendipitous. He wanted to open a restaurant in Brooklyn that was very vegetable focused, that was something close to home and that was relatable, fun and accessible. He was working at one of the farmer market stands helping out one of the farmers since he had just left his job. One day I suddenly I hear someone calling my name and I turn around at it was Jaime. “ So, for my former job at Major Food Group, walking through the green markets were always good inspirations for food and trying to figure out what is was. This is what Adam told us about how it all started: They told a bit about their story and how it all started.īoth of them worked in the restaurant business and had a great background on how the entire business works.īack then, Sundays was their only “day off”, and they were tired of trying to find a place where you’d have a great cup of coffee, amazing cocktails, good food, beautiful crowd and a unique playlist…all in one! I was lucky enough to meet the owners of the restaurant, Todd Enany and Adam Landsman, that were mingled within the waiters and staff, serving every table and making sure everything was working seamlessly! Jaime Young, the Chef, was at full speed in the kitchen! The entire staff is very polite and happy…the original Brooklyn service style! ![]() The space is beautiful, with a full bar, rustic wood decor, dim light (but not too dark…just perfect) and a great counter at the front, where you can see the preparation of the dishes. I loved every single detail, from the house they’re in, the décor, the R&B style music with a fantastic playlist…to the drinks, the food, and certainly the dessert!
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