The Line

On today's episode, Chef Nick Kim Chef and Partner in Shuko located in the East Village, is on the show to discuss omakase and kaiseki menus. Shuko, which Chef Kim operates with his partner and co-chef Jimmy Lau, received 3 stars and was a critic's pick from Pete Wells in the NYTIMES. Both men are alums of 3 michelin starred Masa and and worked at Neta prior to opening Shuko together.

Photo Courtesy of Shuko NYC

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Eli Halali is the co-owner of 2 bros pizza with ten locations, The Juice Shop (4 locations) and Taquiera Diana (4 locations) and the recently opened Upside Pizza. On this episode we talk about operating multiple locations, expanding food brands in the most challenging city in the world, working with your brother and yes I’m going to ask him how the hell they make money selling $1 slices of pizza. If you love arguing about NYC pizza culture and want to hear about brand building and marketing from a master - this episode of The Line is for you.

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Today on The Line we talk with Chef Nico Russell who took his pop-up dream and turned it into a brick and mortar reality. Nico was born in San Jose California and spent time in some of the top fine dining kitchens in the world in San Francisco, New York City and France. When he ran into his childhood friend in France and was considering his next move, they decided to open a restaurant together in NYC. Together they started Oxalis as a roving pop-up and after doing dozens of dinners, opened in Brooklyn in 2018. It was quickly reviewed in The New Yorker and recieved 1 star from the NYTIMES.

Photo by Erinn Springer 

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On today's episode Yuji Haraguchi talks about how he took his pop-up focusing on mazemen (brothless ramen) and turned it into a multi-location business operating in New York and Tokyo. After graduating college, Yuji began to work for a fish distributor based in Boston and decided to start cooking his own ramen and mazemen recipes. What began as a pop-up led to family meal tastings at Roberta's, Smorgasborg, a Whole Foods residency and finally his own shop in East Williamsburg. Yuji now has ramen shops and fish markets in both Brooklyn and Manhattan and owns and operates a restaurant in Tokyo and a shop in Kyoto.

Photo Courtesy of Yuji Ramen

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Today's episode features Chef Jaime Young a New York native that is Executive Chef and partner at Sunday In Brooklyn. Jaime worked at Eleven Madison Park, Grayz, Ten Downing and Craigie on Main. Most recently prior to opening Sunday in Brooklyn, Jaime held the Chef de Cuisine role at Atera under his mentor Chef Matthew Lightner,

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On today's show Eli welcomes Chef Dennis Ngo the chef / owner of Di An Di, a Vietnamese restaurant in Greenpoint, Brooklyn. Dennis left his job as a consultant to pursue being a chef and has since helped open numerous Vietnamese restaurants in New York City, including An Choi, Lucy’s Vietnamese Kitchen, Hanoi House and founded Lonestar Empire, a Texas style smoked brisket operation, which has been at Smorgasburg since 2012. Di An Di, which opened to acclaim in 2018 has become an instant neighborhood favorite.

Photo Courtesy of Di An Di

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Jacob Clark grew up in Texas and moved to New York with the dream of learning from the city's best chefs. He has worked Cafe Grey under Gray Kunz, Dovetail with John Fraser, Acme under Mads Refslund, and most recently Carbone. He's also worked as a lobsterman to gain firsthand knowledge of seafood sourcing. At Maison Premiere where he serves as the Executive Chef, he has brought his own Cajun influenced style and love for seasonal seafood to the popular Brooklyn restaurant and cocktail bar.

Photo courtesy of Maison Premiere

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Today's guest is Chef Marcus Jacobs from Ohio. He began cooking professionally at 18. He has cooked in San Francisco’s Zuni Cafe and also spent time traveling through southern Japan, working on farms and learning regional Japanese home cooking. Upon returning to the states he found himself in New Orleans and spent six working under James Beard Award-winning Chefs Donald Link, Ryan Prewitt and Rebecca Wilcomb. Marjie’s Grill, opened in Dececember of 2017 has been described by the New Orleans Advocate as Southern cooking that recognizes lemongrass, fish sauce and Thai basil as newer contributions to what constitutes the South. Bon Appetit chose is as one of the Top 50 best new restaurants in America in 2017.

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Chef Emily Yuen has worked at Boulud Sud, DB Bistro in Singapore and at La Gavroche in London and Vue de Monde in Australia. Bessou—which means holiday home in Japanese—opened its doors in New York City's NoHo neighborhood in August 2016 and features modern Japanese dishes. The daughter of a chef and immigrant, we discuss working in the Daniel Boulud empire, her favorite flavors to work with and redefining expectations of what Japanese food can be.

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On today's episode, Chef Clare de Boer of King Restaurant located in Manhattan. De Boer and fellow chef Jess Shadbolt (a guest on ep.65) have created a restaurant that has been described as entering a dinner party cooked by a very talented, very welcoming friend. From the small open kitchen they put out refined dishes with few ingredients returning to cooking with flavor and technique and avoid overly plated modernist style and trend. The restaurant, inspired by Italy and France has garnered critical acclaim including a glowing NYTimes review and Chef de Boer being named a Food and Wine’s Best New Chefs for 2018.

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