The Line

Chef/owner Greg Baxtrom owns the wildly popular Olmstead located in Brooklyn. Greg has worked at Alinea, Blue Hill at Stone Barns, Per Se, and Lysverket in Norway, and also worked as a private chef before opening his first restaurant Olmsted in Prospect Heights in spring 2016. The neighborhood restaurant has been named one of Esquire's Best New Restaurants in America, Bon Appetit's 50 Best New Restaurants in America; Food & Wine's 2017 Restaurant of the Year and one of the The New York Times "10 Best Restaurants in 2016"

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Brandon Hoy is one of the founders and current COO of Roberta's Pizza overseeing bi-coastal restaurants, a frozen pizza business, multiple manhattan kiosk locations and a 2 michelin star restaurant nestled into the backyard of the original Roberta's in Bushwick. On this episode he discusses 10 years of Roberta's, his childhood in Napa and his early years in the NYC nightlife scene as a bartender, DJ and promoter before co-founding the immensely popular Bushwick restaurant.

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Chef Matt Abdoo the chef/partner of the Brooklyn barbecue restaurant Pig Beach and Pig Bleecker, a full-service smoked food influenced restaurant food in NYC's Greenwich Village. Pig Beach was named one of Eater’s "Essential Barbecue Restaurants," and Pig Bleecker received a strong one-star review from The New York Times. Matt was previously the Chef de Cuisine of Del Posto and was in charge when the restaurant received a coveted four-star review from the New York Times. He has appeared on The Today Show and The Chew.

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My guest today is Josh Ku managing partner of Win Son the popular Taiwanese-American restaurant located in Williamsburg, Brooklyn. Ku originally from Queens is a first generation Taiwanese American. His parents immigrated here in their mid-twenties so his father could attend school. Ku is not a chef so he’s an unusual and exciting guest for the show. His background is based more in operations and construction. In 2014, Ku and his friend Trigg Brown, a chef, began discussing opening a restaurant together. They visited Ku’s family in Taiwan and ate extensively helping educate themselves about dishes that would end up influencing the food they’ve created at Win Son. They opened in May 2016 and have received praise from multiple outlets including a best of 2016 from The Village Voice. and are currently developing a new project Win Star a casual taiwanese cafe set to open in 2019.

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On today's episode we welcome Angie Rito, chef and co-owner of Don Angie located in the West Village. Chef Rito grew up in Cleveland and has worked in NYC at Torrisi Italian Specialties and Quality Italian. In may of 2018 Pete Wells of the NY TIMES awards Don Angie 2 stars enjoying nearly everything from the design to the food to the drinks to the dessert. Zagat has named Chef Rito one of 13 chefs to watch in NYC and Infatuation named Don Angie one of the best restaurants of 2017.

Angie's photo provided by Nicole Franzen.

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On this episode of The Line, Eli welcomes Chef Jess Shadbolt of King New York. After having worked at The River Cafe in London, Jess came to New York and along with her co-chef, opened King to great acclaim. The restaurant was named a top 2017 restaurant by Pete Wells along with a 2 star review from The New York Times. Jess and her co-chef Clare were both named a Food and Wine Best New Chef in 2018.

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Todays' guest is chef Nick Tamburo. Nick began his career in Boston, working at restaurants like Flour Bakery, Savenor’s Butcher and Market and Radius by chef Michael Schlow. Nick then joined the Momofuku team at Noodle Bar before moving to Belgium, where he spent time at In de Wulf, the Michelin-starred restaurant from chef Kobe Desramualts. When he returned to New York, Nick re-joined the Momofuku team at Ko, where he helped reopen the restaurant at their new location as a cook, before being promoted to sous chef. Nick then worked at Blanca in Brooklyn, NY, before returning to the Momofuku team where he is currently the Chef de Cuisine at Momofuku Nishi.

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Today's guest is chef Chef Ariel Fox the Concept Executive Chef for Dos Caminos. She became the chef at Dos Caminos in October 2017 and currently oversees culinary operations at all five Dos Caminos locations in New York City. Born in Northern California and a graduate of the California School of Culinary Arts’ Le Cordon Bleu she has extensive cooking experience ranging from catering to stand alone restaurants like ACME and STK as well as running the culinary operations for the large hospitality company The ONE Group where she launched multiple restaurants in Vegas, Miami and Manhattan.

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On today's episode of The Line we welcome Chef Patrick Miller of Rucola restaurant and has been working there since it opened in 2011. He was raised in Los Angeles, California and was inspired by the cooking of his mother and Italian grandparents to pursue a career in the hospitality industry. He has worked in San Francisco, Spain, and New York under several chefs who he credits with his cooking style, namely Chef Stuart Brioza (State Bird Provisions), Chef Jason Tallent (Pizzeria Vetri), and Andoni Aduriz (Mugaritz). He is currently starting an Italian liquor company called "Faccia Brutto Spirits" in Brooklyn that will open this fall.

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On today's episode of The Line multi-James Beard nominated and Michelin star Chef Alex Raij discusses her early childhood in Minneapolis as an Argentine Jew, moving to NYC after attending CIA, meeting the man who would become her husband and business partner and how she navigates her days leading the kitchen at 3 (soon to be 4) restaurants.

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