Modern Indian and Japanese sliders are the next concepts at Workshop

Think outside the bowl

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Japanese sliders will be available beginning mid August at Workshop - ANDREW CEBULKA
  • Andrew Cebulka
  • Japanese sliders will be available beginning mid August at Workshop
Say farewell to Beech and Kite Noodles, the bowl-focused concepts are out and Workshop has announced its next two tenants: Slider Gold and Sambar.

The former is "Asian master chef" Bryan Emperor who will be preparing "Japanese-influenced sliders and other savory snacks and seasonal sides from the Far East." According to a 2014 Eater article, Emperor is a former Wall Street banker turned chef. In 2011, his Charlotte, N.C. Kalu Asian Kitchen was named one of the best new restaurants in America by Esquire.
ANDREW CEBULKA
  • Andrew Cebulka
According to a press release, Emperor's station will also sell multi-course Omakase with flavors from Japan, China, and Korea using unique Asian equipment.

Sambar, on the other hand, is the work of Glazed Gourmet Doughnuts owner's Allison Smith, Leo Dobkin, and Nir Arbiv. Beginning Sept. 5, the three will offer a menu of South Indian and other regional Indian fare: "dosa, curry leaves and coconut chutney, and will offer diners a Thali selection, a traditional Indian food platter made up of various dishes and flavors," according to the press release. Sambar will open on Sept. 5.
ANDREW CEBULKA
  • Andrew Cebulka



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