Brooklyn Restaurants: Persian Cuisine, Immigrant Chefs, and a Modern Diner

Chef Nasim Alihan's Sofré

• 👩‍🍳 Chef Nasim Alihan opened her Persian restaurant, Sofré, at age 59 after immigrating to the US in the 1980s.
• ⏳ She prioritized saving money to bring her brothers to the US before pursuing her culinary dream.
• 📚 Her cookbook shares the balance and beauty of the Iranian table, emphasizing that life experience is key to a successful recipe.
• 💡 Alihan views food as power and believes that sharing Iranian food helps guests think of Iran differently.

The League of Kitchens: A Culinary Community

• 🏘️ The League of Kitchens, founded by Lisa Kang Gross, is a cooking school where immigrant women teach family recipes in their homes.
• 🌍 It connects novice chefs with instructors from diverse backgrounds, sharing global cuisines.
• 💖 The initiative aims to share culinary knowledge that is often undervalued, fostering community and unconditional love through food.
• 📖 The League of Kitchens also published a cookbook featuring curated recipes from its instructors.

Monteu Diner: A Modern Twist on a Classic

• 🌃 Four high school friends revived a classic Brooklyn Heights diner, Monteu Diner, that closed during the pandemic.
• 👨‍🍳 Led by chef Diego Moya, the diner offers elevated versions of classic dishes with a focus on quality ingredients and slower cooking.
• 🎬 The ownership team, including filmmakers and a lawyer, aimed to recreate the nostalgic diner experience of their youth.
• 🍽️ The menu balances traditional diner fare like burgers and milkshakes with more inventive dishes, complemented by a surprisingly extensive wine list.
• ✨ The goal is to serve hot food, crispy fries, and happy people efficiently, creating a welcoming space for various occasions.