The idea behind Brooklyn
Growing up in Brooklyn, New York, I was always fascinated by its diversity within the different population of people living there and the variety of food available that represented different countries right within my neighborhood area. It is a multi-culturalism at work in the United States. Throughout my travel in life being introduces to different places, people, and cuisines, I thought back to my childhood. It is with that culmination of my deep passion for the above that I created this restaurant to serves simple yet beautifully crafted dishes from fresh ingredients inspired by moms, grandmothers, chefs, that I’ve encountered throughout my travels. It the perfect place to savor and indulge good food from around the globe, coupled with “friendship” service and immaculately mixed drink in style.
Throughout my experiences, work, schooling, and travels in life, one of the consistent things that has brought me joy was the company of good food, wine and laughter with family and friends. My goal as a chef is to emphasize foods from around the region and the world by carefully developing ingredients with the best possible flavor in every dish. I want to create unique memories for my guests while dining and for them to be a part of the global food and wine experience. Bon Appetit!
CHEF JOHNATHAN WHOSE CREDITS INCLUDES THE SEELBACK HILTON HOTEL IN LOUISVILLE, KENTUCKY, HAS IMAGINATION, BUT DOESN’T ALLOW IT TO GO OVERBOARD.
At Brooklyn, we treat every guest event as a unique experience exclusively just for them. Rather than pre made menus, we invite you to have a conversation with the chef, so we can cater a special menu just for you for a memorable experience.
Johnathan set the mood perfectly by assisting us with our menu selection and paired evening cocktails. Everything flowed perfectly…from the presentation he provided to his elegantly selected timing for every dish he bought out to our guest. We couldn’t be more happier with the outcome! Metellus went “Beyond” what I expected, and I look forward to not only spreading the word about this magnificent chef.