Grindhaus: Where yin meets yang in Red Hook
RED HOOK — “That pork chop was a revelation!” High praise for a piece of typically unheralded meat, especially when said praise comes from Victoria Granof, renowned food creative and stylist, James Beard Award finalist and graduate of Le Cordon Bleu. Apparently, Granof is not alone in her adoration, as versions of “best pork chop ever” have been frequent declarations since its recent debut on the ever-evolving menu at Grindhaus in Red Hook. The story of the restaurant and its menu is one of odyssey and alchemy between an inventive chef and a resilient restaurateur.
Erin Norris grew up in Center Moriches, Long Island. Her first job, at 13 years old, was bussing tables at a local restaurant. She declared that day, inspired by the energy and ethos, that she would own her own restaurant one day. Fast forward to 2008, the interim years marked by continued work in hospitality while simultaneously pursuing myriad careers in New York City, when Norris’s parents gifted the equity in their home to their daughter. The snapshot of her own restaurant returned to Norris, along with a recent dream of a boisterous sausage parlor. The concept for Grindhaus was born, to be opened in a storefront in the Red Hook neighborhood where Norris had lived since 2002. She signed the lease on April 1, and the universe immediately ji began to laugh.
The derelict space needed tons of rehab, much completed by Norris herself. The “bureaucratic fuckery” (according to Norris) of the city added delay upon delay, until Grindhaus was scheduled to open mere weeks after Hurricane Sandy devastated the neighborhood. Beyond the insult of the enormous damage was the injury of the restaurant’s ineligibility for any government support as it hadn’t officially opened (thanks to said “fuckery”). Running on fumes, financially and physically, Norris managed to rebuild and open in December 2013.