Coming over to Brooklyn with me.
Now for one story that is sure to make your mouth water
after a Williamsburg bakery shuttered its doors.
The owner's father decided to come out of retirement
and turn the space into his dream seafood restaurant.
We got a chance to sit down with the chef at Steamer to chat.
The inspiration behind it all
for chef Bill Lamb.
The best tasting dishes come from the simplest ingredients, something very basic,
but you can taste the real food,
uh health, very healthy,
very fresh.
I mean, you can taste
the difference.
Working in the restaurant business for 30 years.
Chef Lamb decided to come out of retirement when his daughter Amy's bakery named K
be closed down last year.
So I asked her, I said, why you closed the restaurant?
I mean, this is a beautiful location. I said,
uh how about
if you wouldn't? I can try to run this one as a restaurant paying homage
to one of the restaurants. He used to work at
Chef Lamb plans to keep the menu simple with a focus on lobster,
prime rib and linguini.
I choose these three islands
to be a main character.
I
believe
uh fresh seafood.
You can cook it really simple, just steam it. Basically
you should get what you want.
Although the start of a new business has its challenges.
Chef Lam is hopeful that his vision will draw in the right crowd. The first day when we
saw opening,
I sit here for four hours, not one guest.
Yes. And second day we got one table
and third day we got 1.5 because there's a single one sitting in the bar.
So we do it very slowly but raise that.