|Spicy pork trotter|
As with its Midtown location, chef Pichet Ong (Sugar and Plumm) will be involved, along with a new partner - the popular Woodside destination Sripraphai. Chef Kea SiwaSila will be in the kitchen handling day-to-day operations, but the menu will be split to feature contributions from both Ong and the Queens' mainstay. Inspired by what's found at Thai street stalls, selections will range from Kin Lehnn (small plates) like spicy beef tendon salad and spicy pork trotter with fresh herbs, and Ong's Pihng Yahng (grilled dishes) such as yuzu duck skewers and grilled pork jaw, which will be in available in different sizes. His desserts will of course make an appearance as well, in the form of pumpkin crème brûlée and banana date upside down cake.
Set in a renovated 4,000 sq. ft. warehouse, expect a modern and contemporary feel in the 200 seat bi-level space, with ornate details like a 4-ft. Ganesha atop a four-sided waterfall centerpiece. The restaurant will first open with a limited menu, with more options to come.
176 N. 9th St., Brooklyn; 718-302-1499
UPDATE: The opening is now delayed - more updates as we get them.