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Tuk Tuk
Tassanee Boonmongkol named her new Boerum Hill restaurant Tuk Tuk after Thailand's three-wheeled motorized cabs that look a little like golf-cart-size versions of Jed Clampett's rickety old ride. The toy model at the door isn't for sale, but the cans of jackfruit and curry paste on the shelves are. Although Boonmongkol is also an owner of Chelsea Thai, a grocery and lunch counter in Chelsea Market, the focus here is on prepared foods, from the familiar (tom yum, larb) to the more obscure (crispy whitefish salad, and American fried rice, a bizarre but tasty concoction that combines raisins, ketchup, sriracha, a fried egg, a chicken drumstick, and a couple of mini frankfurters, splayed wide). Live jazz on weekends adds to the cross-cultural mix.
204 Smith Street, near Butler Street, Brooklyn
718-222-5598
· Cuisine: Thai
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Looking
Ahead... |
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December
Marseilles,
630 Ninth Ave. at 44th St.,
212-333-2323
Set-up: Two-story,
4000 square-foot space designed in 1940's French-Moroccan
style with zinc bar and ebonized mahogany accents.
Cuisine: French/Mediterranean
Chef: Alex Urena
(Blue Hill)
Owner: Simon Oren
(Sushi Samba,
L' Express, Maritime)
Blue
Fin,
Set-up: Situated in the highly-anticipated
W Times Square Hotel, this 400-seater will have
a floating staircase connecting its two levels and a
view of the Great White Way.
Cuisine: Seafood
Chef: Paul Sale (Icon at W Court Hotel)
Owner: Stephen "BR Guest" Hanson (Isabella's,
Atlantic Grill)
January, 2002
Suba,
109 Ludlow St., 212-982-5714
Set-up: Subterreanean, multi-level grotto with
moat, underwater lamps, and floor-to-ceiling glass-paneled
doors. Designed by Andre Kikoski.
Cuisine:Pan-Latin
Chef: Stephane Bucholzer (L'Actuel)
Owners: Yann De Rochefort and Phillip Morgan
Fiamma,
206 Spring St., 212-653-0100
Set-up:
Tri-level space in SoHo with exterior glass elevator
and 130 seats
Cuisine: Italian
Chef: Michael White
(formerly at the four-star Spiaggia in Chicago and chef
di cucina at Ristorante San Domenico in Imola, Italy)
Owner: Stephen "BR
Guest" Hanson (Blue Water Grill, Park Avalon, Ruby
Foo's)
April, 2002
Blue
Smoke, 116 East 27th
St.
Set-up: Jazz joint with a built-in barbecue pit
at former 27 Standard space.
Cuisine: Barbecue
Chef: Pitmaster Kenny Callaghan (Sous Chef, Union
Square Cafe)
Owners: Danny Meyer (Gramercy
Tavern, Union
Square Cafe, Eleven
Madison Park)
--
TISA COEN
Hear about a restaurant opening? Post an announcement
- even a rumor - in the
Food Forum.
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Openings Archive
Week of
November 19
Caf� Sabarsky, Market 17, Thias, Better Burger, Nipotino
Week of
November 12
Deborah � Life Love Food, Pigalle, Jean-Luc, @SQC
Week of
November 5
Across the Street, Mezz@Town
and
more ...
Photos: Patrik Rytikangas.
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