Cooks & Farmers began as questions I asked myself. What If I?... build a restaurant that will be Michelin awarded with a cool Hip Hop vibe where the only things that truly matter is what is on the plate and in the cup constantly tasting delicious with great service. Built in Brooklyn with the perspective of a Brooklynite Chef. This concept is to be 100% seasonal and 95% local using the tri-state farming community, NY, NJ, and PENN. The menu's focus is in 90% South American meaning Mexico and Peru with hints of African, Japanese, and Indigenous American cuisines.
Cooks & Farmers is committed to only using sustainable line-caught fish from east coast waters. And after establishing these parameters live fire cooking with hard American woods like Hickory, Apple, Pecan made the most sense in developing the Cooks and Farmers unique Izakaya flavor profile, which I'm convinced will make Cooks & Farmers stand out from every traditional Japanese Izakaya restaurant.
Producing my own craft beers and hard ciders on a nano brew system (Less than 1 BBL - Barrel) will give me greater flexibility by brewing only for the current seasonal menu and paring those ingredients with the beers or infusing menu components in the beers. Where Cooks & Farmers will stand out in this space is we will be registered as a NYS Farm Brewery with the official NYS Seal on the can or bottle if I choose to distribute in the future. 95% of the beer making ingredients will come from only NY farmers the same applies to the cider ingredients. With the beer and cider parameters set I'm confident I've developed the right business model for a nano brewpub to have success. Producing my own craft beers and ciders is the last component needed to make a unique Izakaya restaurant.
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