Owner Ben Jones said that Bridi was splitting from the restaurant amicably, and that, while the chef’s exact plans are to be determined, he will most likely pursue more charcuterie-making, which he specialized in at Gramercy Tavern. “That’s Scott’s passion,” says Jones. (The cured lamb neck at Lot 2 was terrific.)
The new head chef is Danny Rojo, who has been cooking at Lot 2 since it opened. Rojo, a California native who has also cooked at Bouley and B in the East Bay, may work some West Coast influences into Lot 2’s seasonal, New American menu. And Jones will be in the kitchen, too–he graduated from FCI, cooked at Blue Hill years ago, and wants to get back on the line.
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