Japanese Restaurant Rule of Thirds From Ex-Okonomi Chef Lands in Greenpoint – Eater NY

Restaurant News

The anticipated, all-day Japanese restaurant from a former chef and manager at Williamsburg’s cult-favorite Japanese breakfast spot Okonomi is finally here. Rule of Thirds, which sees the chefs JT Vuong and George Padilla team up with restaurateurs Todd Enany, Adam Landsman and Jaime Young of Sunday Hospitality, is opening in the A/D/O co-working space at 171 Banker Street, near Norman Avenue, in Greenpoint Saturday night.

For now, the minimalist-chic, 85-seat restaurant will only serve dinner with shareable plates like the panko-breaded pork shoulder that comes with a variant of tonkatsu sauce, mustard and cabbage; smaller dishes include the Japanese rolled omelette called tamagoyaki, which at Rule of Thirds is topped with trout roe and shavings of pecorino cheese; and a selection of snacks and grilled skewers like chicken thighs topped with gremolata, and pork jowl that features yuzu kosho, a citrusy Japanese chile paste.

One of the apparent standouts, a dish called the Buddhist Duck, is a whole roasted duck creation that costs $150. This massive shareable plate is served in three courses starting with duck breast wrapped in lettuce, followed by duck legs served with rice, and finished with a bone broth.

A giant piece of breaded steak placed on a cooling rack and surrounded by small bowls of sauces and rice

The blade steak tonkatsu at Rule of Thirds
Eric Medsker

A rectangular omelette is placed on a white plate and topped with orange colored roe and some white shavings of cheese

Tamagoyaki, a rolled omelette topped with trout roe and shaved pecorino cheese
Eric Medsker

Padilla describes the menu as an intersection of Japanese cuisine with New York ingredients, while for Vuong, it’s an attempt go beyond the classic upscale mold of French-Japanese fusion. Their research in Japan focussed on izakaya and standing bar establishments, which informed the menu at the restaurant. “You can have a drink or a snack at the bar or you can come here for a four-course meal,” Padilla tells Eater.

While Sunday Hospitality’s Brian Evans is running the show where it concerns drinks at Rule of Thirds, Padilla was instrumental in providing a wide sake selection at the restaurant which he describes as “sake for natural wine lovers.” A number of shochu options and Japanese highball cocktails are also on the menu.

A sliced open grapefruit sits in a rice bowl. The grapefruit has crushed ice and a black straw sticking out of it.

The Umami Grog, a cocktail served in a grapefruit
Eric Medsker

Rule of Thirds is located within the co-working space that’s backed by the BMW-owned Mini brand, and was formerly home to all-day Scandinavian cafe Norman. While Norman’s spaciousness remains, the more industrial look of that restaurant has been replaced by light and dark woods, and green cushions that seem to infuse the space with a little more warmth.

Padilla and Vuong met while working together at Williamsburg’s Okonomi. After getting to know the team at nearby Sunday in Brooklyn, they decided to launch their own venture, starting with a backyard pop-up called Yaki Tiki; Success at the pop-up propelled the team to create a full-service restaurant.

For now, Rule of Thirds is open Wednesday, Thursday, and Sunday from 6 p.m. to 10 p.m., and on Fridays and Saturdays from 6 p.m. to 11 p.m. The restaurant will open for breakfast and lunch in the near future.

A row of tables lined up with a semi-circular banquet with green pillows running all along.

The restaurant seats 85 people
Gary Landsman

171 Banker Street, Brooklyn, NY 11222

Source: Thanks https://ny.eater.com/2020/2/21/21147287/rule-of-thirds-japanese-restaurant-jt-vuong