Georgian Wines and Vietnamese Food….A true bricolage!

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#AsianFoodMafia: An Inside Look at Brooklyn’s Asian Food Scene

It’s 10:30pm on a frosty December Tuesday, and Windsor Terrace—drowsy even during peak times—is all but battened down for the night, save for a row of Farrell’s faithful, watching the last few minutes of a basketball game. And then there’s East Wind Snack Shop, which remains fully lighted with pans still sizzling, even though owner Chris Cheung dished out his last dry-aged beef potsticker almost two hours ago. The reason for the after-hours action is that Cheung has assembled the first post-service meeting of the “Asian Food Mafia,” a name Cheung will later suggest the group use on social media. Gathered this night is a coalition comprising a handful of Brooklyn’s youngest, most innovative chefs, all there in order to talk shop, share resources, and work toward shifting the borough’s stagnant narrative of Asian cuisine.

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Luckyinsider: Lien Lin

When most people think of Vietnamese cuisine in New York City, many think of spots that focus on classic pho and bánh mì options. Chef Lien Lin at Bricolage, perched at the upper reaches of 5th Avenue in Brooklyn, is changing the game by offering an exuberant riff on the Vietnamese dining experience. Using her experience at renowned San Franciscan institution, The Slanted Door, along with being an ethnic Chinese who grew up in northern Vietnam, Lin combines the traditional with the whimsical, putting a uniquely personal spin on conventional Vietnamese fare. The diverse menu at this adventurous gastropub has influences from Chinese, French, and New American cuisines. In this episode of LUCKYINSIDER, we sit down with the chef who is bringing her version of modern Vietnamese cuisine to the East Coast:

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