New restaurant combines Japanese and Southern U.S. cuisine
The Brooklyn culinary world is awaiting the opening of Teo, a new izakaya in Bushwick, this weekend. (Izakaya is a type of informal Japanese pub-restaurant.)
Teo, at 321 Starr St., is the creation of chef Joaquin Baca, who was instrumental in the success of the Momofuku restaurant empire. Baca told Grub Street that Teo will be “definitely Momofuku in the style of ingredients, but filtered through the experience of doing old-school classic American technique and recipes.
The menu is divided into three sections: specialty dishes, yakitori (a type of Japanese grilled chicken) and ramen, according to Grub Street.
At Teo, Baca seasons Japanese dishes with Southern-style ingredients, Grub Street reported.
For example, the menu includes “okonomiyaki [a type of stuffed savory pancake] with shaved Benton’s ham, Duke’s mayo, smoked tobiko and Otafuku sauce. There’s Japanese-style fried chicken that’s dredge in potato flour and served with togarashi honey and pickled watermelon.”
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