Well, it finally happened: We opened a restaurant in Williamsburg. It’s called Thompson Brooke.
As you might expect, the last few months have been pretty crazy. Designing a restaurant from scratch is a combination of big-picture questions—is it the right location? what does the neighborhood really want to eat?—to an astounding number of little details. Is this the right shape for the plates? How to best dry the malt vinegar for the fries? Does everyone actually love pickled chilies as much as I do? (Yes. They do.)