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How would you describe Brooklyn’s place within the greater NYC culinary
scene? The national culinary scene? Global?
Brooklyn is hot in NYC, and has been for the last few years. It’s where most of the cooks in the city live, and now everyone who lives in Manhattan hangs out in Brooklyn on weeknights and weekends.
Ten years from now, how will Brooklyn’s food culture have changed?
Lately it seems like half of the NYC restaurants you read about are in Brooklyn. People on the outside just don’t realize it. I was just at the MAD 3 Symposium and heard more talk about Brooklyn than any other place— besides Copenhagen, of course.
Of all the trends in contemporary cooking, are there any you’re particularly excited about?
There will be a little better balance: some high-end places worked into the casual style, and even more street food joints. Foraging, which isn’t contemporary, funny enough, was brought back to food by great restaurants like Noma. We’re fortunate in Bedford to have 100 acres of property to forage on daily, and it makes complete sense for us.