Che–a new vegetable-centric all-day eatery with coffee, natural wine and cocktails–opens in Bed-Stuy (302 Malcolm X Blvd, Brooklyn, NY 11233) this weekend.
The team behind Che is made up of five friends and New York natives–Adam Keita, Kai Avent-deLeon, Ariel Perez, Alex Sierra, and Tyler Ortiz. Adam, Ariel, and Alex have been friends since high school and worked together in various cafes and restaurants over the last decade, including Partners Coffee, Four Horsemen, The Fly, Decades, and Devocion. Che is the second collaboration between Adam Keita and Kai Avent-deLeon–Keita operates an outpost of Crown Heights coffee shop Daughter inside Sincerely, Tommy’s Bed-Stuy concept store.
With a team of coffee veterans at the helm, Che’s coffee program focuses on ethical roasters that thoughtfully source beans and emphasize fair wages for farmers, including Sey Coffee for espresso and Dutch roaster Uncommon for drip coffee.
Daytime food options by Chef Grace Ward (Daughter, Oberlin in Providence RI) could include Millet Porridge with toasted coconut, chia and hemp seed, puffed amaranth, tigernut and cacao butter; Curried Yuca Farls with apple mustard, harissa pumpkin, crisped okra, and chili oil; and Hummus Toast on sourdough topped with garam masala, spiced beet hummus, pickled shallot, purple radish, and curry leaf chili oil.
In the evenings (beginning January 3), Che will feature a produce-forward menu of shareable plates. On a given night, the menu might include Marinated Lima Beans topped with harissa candied walnut and shaved parm, served in a radicchio leaf; Spelt Tatin with whipped ricotta, shaved fennel, and black olive salad with cara cara vinaigrette; Red Cabbage Rolls stuffed with tamarind rice, served with beetroot and huacatay whipped fou, fried curry leaves, and pickled mustard seed; or Five-Piece Celeriac Steak with shaved fennel and apple remoulade, mint, and hazelnut.
The menu’s seasonality extends to the tight, rotating cocktail menu by Ariel Perez, which Alex Sierra will complement with a concise, ever-changing wine list. Drinks might include the Rabarbaro Negroni made with Rhubarb Italian Amaro or an Espresso Martini made with Brooklyn-based Forthave Brown coffee liqueur and Sey coffee.
The intimate space seats about 20 people with a vibe that emulates iconic Amsterdam cafes like Cafe Binnenvisser and Cafe Twee Prinsen, which are focused on small plates, wine, and atmosphere. Kai Avent-deLeon brings her fashion and retail expertise to Che’s design, including the three-seat marble-topped back bar, a three-seat front bar, and wood tables and chairs.
Starting Sunday, December 10, Che will serve coffee, pastries from Daughter, and an all-day menu (Wednesday-Sunday, 10am-5pm), and on January 3, will expand to evening service with a full dinner and drinks menu (Tuesday-Sunday, 10am-12am). Che will close between December 24-January 2 for a holiday reset. Che is walk-in only, no reservations.
