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How would you describe Brooklyn’s place within the greater NYC culinary
scene? The national culinary scene? Global?
Brooklyn has become a culinary destination. It has the allure of being more innovative and a bit grittier than its city-slicker cousin—even if it’s not! It will continue to be a culinary launching pad for many artisanal food brands as well as restaurateurs like Hugh Magnum of Mighty Quinn, who got his start vending at Smorgasburg. And, popular NYC restaurants (including Hill Country!) are building outposts in Brooklyn to feed the growing market who want to eat local. I like to think of Brooklyn as part of the larger New York culinary scene, making the area even better. Aristotle said it first, “The whole is greater than the sum of the parts.”
Ten years from now, how will Brooklyn’s food culture have changed?
It is inevitable, and maybe a bit sad, but it will be more like Manhattan in the sense that it will be less homespun and more corporate. But then there will be the “new Brooklyn” to look forward to!
Of all the trends in contemporary cooking, are there any you’re particularly excited about?
Back to basics! While I appreciate the intellectual side of molecular gastronomy, I am not a fan of “chemical cooking.” I am excited that the culinary world is trending in the opposite direction.