We are called to this cause: to restore Gage & Tollner to its former glory, and to guide this majestic restaurant into the 21st century.
Generations and generations of Brooklynites found comfort and community at Gage & Tollner’s tables; generations from now, we want our children and grandchildren to find comfort here too. We promise to keep the spirit of Gage & Tollner alive. To us, this spirit means:
All are welcome.
The New York Times called Gage & Tollner “delightfully democratic: no good tables, no bad tables.” We will uphold this approach to service, that all our guests are treated equally, and equally well. We’re thrilled that our location at the crossroads of Brooklyn gives us the opportunity to serve all of Brooklyn, in all of its magnificent diversity.
Dignity and respect.
Gage & Tollner was known for the longevity of its waitstaff, their years of service marked by the gold insignia they wore on their uniform jackets. Headwaiter Leon Gaskill worked at Gage & Tollner for 61 years. That kind of loyalty can only be achieved in a workplace where mutual respect is encouraged, and where people take pride in their work.
“We have no attempt of haute cuisine,” said owner Ed Dewey. “We don’t have chefs, only good cooks.” Gage & Tollner was never driven by the star-power of its chef or trendy menus. It served top-quality ingredients, simply prepared — the kind of food that people still crave today. Our food and drink menus will be simple without being basic, classic but not outdated.
As the three principals of Gage & Tollner, we approach our work with passion, dedication, and the wisdom of lives spent in the business. And we've worked together as neighbors and friends in Red Hook for 15 years.
Sohui is a classically trained chef, a culinary entrepreneur, and a celebrated cookbook author. Born in Seoul, Korea, Sohui has worked with Blue Hill’s Dan Barber, Savoy’s Peter Hoffman, and Anita Lo, at her Michelin-starred restaurant Annisa. In 2005, she and her husband Ben opened The Good Fork in Red Hook, Brooklyn. In 2015, the couple opened Insa, a 100-seat Korean barbecue restaurant and karaoke bar, which received a glowing two-star review from the New York Times.
Ben is a gifted designer, builder, and restaurant professional who designed and built Insa (2015) and The Good Fork (2005). Ben continues to serve as managing partner of both Insa and The Good Fork.
St. John frizell
"A restaurateur of skill and passion," (NY Times) St. John is the drinks correspondent for Men’s Journal, a celebrated bartender, and the proprietor of Fort Defiance, a critically-acclaimed cafe-bar in Red Hook, Brooklyn. In 2005, Frizell quit his job at Bon Appétit magazine to learn the art of bartending at Pegu Club, and opened Fort Defiance in 2009. Frizell's writing on food, culinary history, and cocktails has appeared in many publications, including Bon Appétit, Saveur, and Fine Cooking, and his work has been collected in the Best Food Writing series.
Eric Safyan / Architect PC is a full service architecture and design office that focuses on hospitality projects throughout Brooklyn and Manhattan. Previous restaurant work includes some old and new favorites throughout Brooklyn and Manhattan such as Ruby’s at Coney Island, Roberta’s and Blanca in Bushwick, and multiple locations for Pies N Thighs, Momofuku Milk Bar, Littleneck Clam Bar, and Shelsky’s Brooklyn Appetizing.
NEXT: The Menu