Coco is a new Brooklyn bistro located in Greenpoint. The restaurant is the latest venture of Michael Callahan – whose resumé already boasts several successful Manhattan restaurants, namely Indochine, Bond St, Republic, and Kittichai. Former chef de cuisine Fat Radish, Joe Capozzi, leads the kitchen and its’ menu which puts focus on local, American food. The restaurant also features a bar and late night with delicious smaller bites.
Interview with Joe Capozzi of Coco:
1. Where did you work before Coco/What’s your background
I have a long list of NYC experience as a chef, previously before Coco, I was the chef de cuisine at The Fat Radish in the lower east side of Manhattan and Ruschmeyers in Montauk. My other experiences in NYC include Eleven Madison Park, David Burke, The Peacock Alley, David Bouley and many more.
2. What sets Coco’s menu apart from other restaurants in Greenpoint or Williamsburg?
The menu at Coco is very unique having interesting combinations of flavors that stand out which are memorable such as the mushrooms and fennel butter, broiled oysters and smokey bourbon butter, butter whiskey pudding. These are simple recipes executed consistently on a professional level. I call it “Elevated Home Cooking”. We want to give Brooklyn a fine dining experience but still serving home cooked food for comfort.
3. What are some emerging trends you’re noticing in Brooklyn’s food/restaurant scene?
Using local products and highlighting local businesses is an emerging trend in Brooklyn. At Coco, we support our local neighbors such as Bellocq teas and our local favorite food vendors Ovenly and Achilles Heel by using their products at our restaurant.
4. What is one of your favorite ingredients to use and what’s your favorite dish at COCO?
My favorite ingredient to use is anything super fresh! Favorite dish? I like the fresh shaved radish and anchovies. It will make an anchovy lover out of anyone.
5. Who are your foodie influences?
My influences are the many talented chefs that I have had the pleasure to work with. Local artisans and local chefs also are the biggest influences in my work.
6. Last meal on earth, what would you choose and which cocktails (or bottle of wine) would you pair it with?
Truffle gnocchi, no question. And a red Burgundy, the 1993 Corton Renardes, Grand Cru would pair perfectly.
Make sure to check out Coco’s groovy eye candy filled Instagram page: http://instagram.com/coco_bkny#
68 Greenpoint Ave,
Greenpoint, Brooklyn 11222