Sohui Kim on food:
First of all, I want to honor Gage & Tollner’s long history of serving simple food that people crave. As exciting and diverse as the current culinary climate is in this city, people still love iconic chophouse favorites like Caesar salad, creamed spinach, or a perfectly cooked ribeye. My goal is to elevate these classics without reinventing them or making them gimmicky, using meticulously sourced ingredients and diligent technique. Our relationship with food isn't just physical; it's emotional as well. And I want the food we serve to live up to our guests' best memories of Gage & Tollner. For a chef, that's a challenge if there ever was one!
st john Frizell on drinks
I've never been much for "new" cocktail recipes—there are too many great old ones! The past is full of inspiration. Nothing is more satisfying than taking an old drink and making it taste fresh and relevant today, tomorrow, and every time you order it. That's not easy — it takes a knowledgable bartending team dedicated to making every drink perfectly — and that's what I'm looking forward to putting together. Add a deep wine list and fresh local beer, and Gage & Tollner will be the best place to drink in Brooklyn.
Below, a very rough draft of the kind of menu we want to serve...