Spotted: Post-brunch at , corner of Bond and Pacific streets.
How long have you lived in the neighborhood?: Since the beginning of the year. I live right down the street.
Do you find the crowd is more local, Boerum Hill, Cobble Hill or do they come from all over Brooklyn?: I would say the majority of our customers come from—I don’t know, I’d be guessing if I said it—a 10 or 15 block radius, but we’re very much a neighborhood restaurant, that’s what we try to cater to. On the weekends for brunch, we have some people that come from a little further distance, but during the week, definitely, we have people that may come in 2-3 times a day, for their coffee in the morning, then for dinner at night with their family.
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Mostly because I’m curious, but can you tell me a little bit about the interior, and where you found some of the older pieces. It has a really cool built-on feel: The design of the space is a product of the fact that my partners in the restaurant actually own a design and construction firm, which we have the offices of in this building. It’s called Hecho, and they specifically focus on designing restaurants and bars. They’ve probably done close to 60 restaurants in New York. From a design perspective that’s more their wheelhouse, but everything in here pretty much is found or repurposed materials. 90 percent of what’s in here.
I feel like everyone is asking this question right now, but I’ll go ahead—where do you guys get most of your ingredients? Is it local?: We try to use local ingredients as much as we can. Part of what we offer here is a pretty reasonable-priced restaurant, which is accessible to a lot of people. We do what we can to source locally as much as possible within the restrictions of keeping that price point for people in the neighborhood. I would say about 25 percent of our products are USDA organic. Our coffee roaster for example has a lot of socially-conscious and philanthropic efforts that they’re a part of. We recently started carrying a coffee that they’ve imported from Haiti, which is not local, but it’s part of their effort as an economic stimulus for that country. So things like that that we get involved in, that’s an organic product, it’s fair-trade, shade-grown, rainforest-certified. So there are things we value and try to focus on where we can.
