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Slanted Door Vets Opening Vietnamese Gastropub in Park Slope

Slanted Door Vets Opening Vietnamese Gastropub in Park Slope


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Former chefs from San Francisco's James Beard Award-winning restaurant will be opening a restaurant on 5th Avenue in Brooklyn

The restaurant will be opening in the space last occupied by Brooklyn Fish Camp.

There hasn’t been much in the way of big restaurant news to come out of Park Slope, Brooklyn lately, but this certainly sounds promising: A former executive sous chef from San Francisco’s 20 year-old The Slanted Door, the 2014 Outstanding Restaurant James Beard Award winner, will be opening a “modern Vietnamese gastropub” at 162 5th Avenue, between St. John’s and Lincoln, in the space last occupied by Brooklyn Fish Camp. The name of the restaurant hasn't been announced yet.

The broker involved with the deal, Jeff Kessler of Warren Lewis Sotheby, sent over the news, along with the management team bios: Lien Lin spent the past 10 years at The Slanted Door, where she rose from line cook to executive sous chef, and also ran the catering division of The Slanted Door Restaurant Group. Edward Lin, who spent time in The Slanted Door's kitchen and also worked with chefs including Laurent Gras, Daniel Humm, and Chris Kostow, ran the kitchen at the group's Out the Door (their second restaurant), oversaw Operations for the restaurant group, and most recently helped Warwick Hotels open Aveline and The European in their San Francisco location. Other partners include artist Meir Gal and real estate investor Jed Freedlander.

No details on the menu are available yet, except for the fact that it will be a modern Vietnamese gastropub. One can assume that there will be similarities with the Slanted Door’s modern Vietnamese menu, with dishes including wood oven-roasted Manila clams, crispy rock shrimp-stuffed squash blossoms, pan-roasted Alaskan halibut, and their famous Shaking Beef.

Dan Myers is the Eat/Dine Editor at The Daily Meal. Follow him on Twitter @sirmyers.


Chef Lien Lin of Brooklyn-based Vietnamese Gastropub, Bricolage, arranges a sweet and savory treat while sharing tips on time management. With the help of the Yum Chat team and special guest, Cathy Erway, they’ll make the perfect dessert for our season finale.

Chef Lien Lin was born in Hong Kong to ethnically Chinese parents raised in Vietnam. Lin arrived to the United States as a toddler and was raised on a farm in upstate New York where her family ran an upscale Chinese restaurant. Lin honed her culinary skills at The California Culinary Academy in San Francisco. After graduating, Lin worked at the Slanted Door Group for ten years, advancing from line cook to Executive Sous Chef. In 2013, Chef Lien Lin opened Bricolage, a modern Vietnamese gastro pub in Park Slope, Brooklyn. She is the Executive chef and co-owns the restaurant with her husband, Ed. Lin has also been working to collaborate with other local Asian chefs, and is a part of a network called “The Asian Food Mafia”, working to grow awareness and debunk stereotypes on Asian food. Brooklyn vietnamese restaurant, The California Culinary Academy alumni, Brooklyn gastro pub, “The Asian Food Mafia”


Chef Lien Lin of Brooklyn-based Vietnamese Gastropub, Bricolage, arranges a sweet and savory treat while sharing tips on time management. With the help of the Yum Chat team and special guest, Cathy Erway, they’ll make the perfect dessert for our season finale.

Chef Lien Lin was born in Hong Kong to ethnically Chinese parents raised in Vietnam. Lin arrived to the United States as a toddler and was raised on a farm in upstate New York where her family ran an upscale Chinese restaurant. Lin honed her culinary skills at The California Culinary Academy in San Francisco. After graduating, Lin worked at the Slanted Door Group for ten years, advancing from line cook to Executive Sous Chef. In 2013, Chef Lien Lin opened Bricolage, a modern Vietnamese gastro pub in Park Slope, Brooklyn. She is the Executive chef and co-owns the restaurant with her husband, Ed. Lin has also been working to collaborate with other local Asian chefs, and is a part of a network called “The Asian Food Mafia”, working to grow awareness and debunk stereotypes on Asian food. Brooklyn vietnamese restaurant, The California Culinary Academy alumni, Brooklyn gastro pub, “The Asian Food Mafia”


Chef Lien Lin of Brooklyn-based Vietnamese Gastropub, Bricolage, arranges a sweet and savory treat while sharing tips on time management. With the help of the Yum Chat team and special guest, Cathy Erway, they’ll make the perfect dessert for our season finale.

Chef Lien Lin was born in Hong Kong to ethnically Chinese parents raised in Vietnam. Lin arrived to the United States as a toddler and was raised on a farm in upstate New York where her family ran an upscale Chinese restaurant. Lin honed her culinary skills at The California Culinary Academy in San Francisco. After graduating, Lin worked at the Slanted Door Group for ten years, advancing from line cook to Executive Sous Chef. In 2013, Chef Lien Lin opened Bricolage, a modern Vietnamese gastro pub in Park Slope, Brooklyn. She is the Executive chef and co-owns the restaurant with her husband, Ed. Lin has also been working to collaborate with other local Asian chefs, and is a part of a network called “The Asian Food Mafia”, working to grow awareness and debunk stereotypes on Asian food. Brooklyn vietnamese restaurant, The California Culinary Academy alumni, Brooklyn gastro pub, “The Asian Food Mafia”


Chef Lien Lin of Brooklyn-based Vietnamese Gastropub, Bricolage, arranges a sweet and savory treat while sharing tips on time management. With the help of the Yum Chat team and special guest, Cathy Erway, they’ll make the perfect dessert for our season finale.

Chef Lien Lin was born in Hong Kong to ethnically Chinese parents raised in Vietnam. Lin arrived to the United States as a toddler and was raised on a farm in upstate New York where her family ran an upscale Chinese restaurant. Lin honed her culinary skills at The California Culinary Academy in San Francisco. After graduating, Lin worked at the Slanted Door Group for ten years, advancing from line cook to Executive Sous Chef. In 2013, Chef Lien Lin opened Bricolage, a modern Vietnamese gastro pub in Park Slope, Brooklyn. She is the Executive chef and co-owns the restaurant with her husband, Ed. Lin has also been working to collaborate with other local Asian chefs, and is a part of a network called “The Asian Food Mafia”, working to grow awareness and debunk stereotypes on Asian food. Brooklyn vietnamese restaurant, The California Culinary Academy alumni, Brooklyn gastro pub, “The Asian Food Mafia”


Chef Lien Lin of Brooklyn-based Vietnamese Gastropub, Bricolage, arranges a sweet and savory treat while sharing tips on time management. With the help of the Yum Chat team and special guest, Cathy Erway, they’ll make the perfect dessert for our season finale.

Chef Lien Lin was born in Hong Kong to ethnically Chinese parents raised in Vietnam. Lin arrived to the United States as a toddler and was raised on a farm in upstate New York where her family ran an upscale Chinese restaurant. Lin honed her culinary skills at The California Culinary Academy in San Francisco. After graduating, Lin worked at the Slanted Door Group for ten years, advancing from line cook to Executive Sous Chef. In 2013, Chef Lien Lin opened Bricolage, a modern Vietnamese gastro pub in Park Slope, Brooklyn. She is the Executive chef and co-owns the restaurant with her husband, Ed. Lin has also been working to collaborate with other local Asian chefs, and is a part of a network called “The Asian Food Mafia”, working to grow awareness and debunk stereotypes on Asian food. Brooklyn vietnamese restaurant, The California Culinary Academy alumni, Brooklyn gastro pub, “The Asian Food Mafia”


Chef Lien Lin of Brooklyn-based Vietnamese Gastropub, Bricolage, arranges a sweet and savory treat while sharing tips on time management. With the help of the Yum Chat team and special guest, Cathy Erway, they’ll make the perfect dessert for our season finale.

Chef Lien Lin was born in Hong Kong to ethnically Chinese parents raised in Vietnam. Lin arrived to the United States as a toddler and was raised on a farm in upstate New York where her family ran an upscale Chinese restaurant. Lin honed her culinary skills at The California Culinary Academy in San Francisco. After graduating, Lin worked at the Slanted Door Group for ten years, advancing from line cook to Executive Sous Chef. In 2013, Chef Lien Lin opened Bricolage, a modern Vietnamese gastro pub in Park Slope, Brooklyn. She is the Executive chef and co-owns the restaurant with her husband, Ed. Lin has also been working to collaborate with other local Asian chefs, and is a part of a network called “The Asian Food Mafia”, working to grow awareness and debunk stereotypes on Asian food. Brooklyn vietnamese restaurant, The California Culinary Academy alumni, Brooklyn gastro pub, “The Asian Food Mafia”


Chef Lien Lin of Brooklyn-based Vietnamese Gastropub, Bricolage, arranges a sweet and savory treat while sharing tips on time management. With the help of the Yum Chat team and special guest, Cathy Erway, they’ll make the perfect dessert for our season finale.

Chef Lien Lin was born in Hong Kong to ethnically Chinese parents raised in Vietnam. Lin arrived to the United States as a toddler and was raised on a farm in upstate New York where her family ran an upscale Chinese restaurant. Lin honed her culinary skills at The California Culinary Academy in San Francisco. After graduating, Lin worked at the Slanted Door Group for ten years, advancing from line cook to Executive Sous Chef. In 2013, Chef Lien Lin opened Bricolage, a modern Vietnamese gastro pub in Park Slope, Brooklyn. She is the Executive chef and co-owns the restaurant with her husband, Ed. Lin has also been working to collaborate with other local Asian chefs, and is a part of a network called “The Asian Food Mafia”, working to grow awareness and debunk stereotypes on Asian food. Brooklyn vietnamese restaurant, The California Culinary Academy alumni, Brooklyn gastro pub, “The Asian Food Mafia”


Chef Lien Lin of Brooklyn-based Vietnamese Gastropub, Bricolage, arranges a sweet and savory treat while sharing tips on time management. With the help of the Yum Chat team and special guest, Cathy Erway, they’ll make the perfect dessert for our season finale.

Chef Lien Lin was born in Hong Kong to ethnically Chinese parents raised in Vietnam. Lin arrived to the United States as a toddler and was raised on a farm in upstate New York where her family ran an upscale Chinese restaurant. Lin honed her culinary skills at The California Culinary Academy in San Francisco. After graduating, Lin worked at the Slanted Door Group for ten years, advancing from line cook to Executive Sous Chef. In 2013, Chef Lien Lin opened Bricolage, a modern Vietnamese gastro pub in Park Slope, Brooklyn. She is the Executive chef and co-owns the restaurant with her husband, Ed. Lin has also been working to collaborate with other local Asian chefs, and is a part of a network called “The Asian Food Mafia”, working to grow awareness and debunk stereotypes on Asian food. Brooklyn vietnamese restaurant, The California Culinary Academy alumni, Brooklyn gastro pub, “The Asian Food Mafia”


Chef Lien Lin of Brooklyn-based Vietnamese Gastropub, Bricolage, arranges a sweet and savory treat while sharing tips on time management. With the help of the Yum Chat team and special guest, Cathy Erway, they’ll make the perfect dessert for our season finale.

Chef Lien Lin was born in Hong Kong to ethnically Chinese parents raised in Vietnam. Lin arrived to the United States as a toddler and was raised on a farm in upstate New York where her family ran an upscale Chinese restaurant. Lin honed her culinary skills at The California Culinary Academy in San Francisco. After graduating, Lin worked at the Slanted Door Group for ten years, advancing from line cook to Executive Sous Chef. In 2013, Chef Lien Lin opened Bricolage, a modern Vietnamese gastro pub in Park Slope, Brooklyn. She is the Executive chef and co-owns the restaurant with her husband, Ed. Lin has also been working to collaborate with other local Asian chefs, and is a part of a network called “The Asian Food Mafia”, working to grow awareness and debunk stereotypes on Asian food. Brooklyn vietnamese restaurant, The California Culinary Academy alumni, Brooklyn gastro pub, “The Asian Food Mafia”


Chef Lien Lin of Brooklyn-based Vietnamese Gastropub, Bricolage, arranges a sweet and savory treat while sharing tips on time management. With the help of the Yum Chat team and special guest, Cathy Erway, they’ll make the perfect dessert for our season finale.

Chef Lien Lin was born in Hong Kong to ethnically Chinese parents raised in Vietnam. Lin arrived to the United States as a toddler and was raised on a farm in upstate New York where her family ran an upscale Chinese restaurant. Lin honed her culinary skills at The California Culinary Academy in San Francisco. After graduating, Lin worked at the Slanted Door Group for ten years, advancing from line cook to Executive Sous Chef. In 2013, Chef Lien Lin opened Bricolage, a modern Vietnamese gastro pub in Park Slope, Brooklyn. She is the Executive chef and co-owns the restaurant with her husband, Ed. Lin has also been working to collaborate with other local Asian chefs, and is a part of a network called “The Asian Food Mafia”, working to grow awareness and debunk stereotypes on Asian food. Brooklyn vietnamese restaurant, The California Culinary Academy alumni, Brooklyn gastro pub, “The Asian Food Mafia”



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