Restaurateur Q and A: Chris Cheung of Vue Restaurant and Lounge
Rising up from the Brooklyn’s Fourth Avenue (on the outskirts of Park Slope), Vue Restaurant and Lounge at the top of Hotel le Bleu, opened its doors in July.
We caught up with chef Chris Cheung.
A lot of Fourth Avenue is relatively desolate. How would you describe the nabe?
Fourth Avenue is starting to change as well. I’ve lived here for about 10 years. There’s been a big boom. There’s been a question as whether we’re Gowanus or Park Slope. But we’re only a stone’s throw from Fifth and Seventh restaurant rows.
What was the vision behind the restaurant?
We wanted to do modern American cuisine, with roots based in comfort food. I do New American cooking, but I get to borrow from lots of ethnicities in New York too.
What are some of the standout dishes?
Calamari from Rhode Island with a sweet chili sauce. We also do a rib dish, with baby back ribs imported from Denmark. They’re cooked for hours, aired with sweet corn on the cob and a macaroni and cheese seasoned with blue cheese.
I also do an interesting steak; coming from the Monkey Bar, I picked up some good steak techniques. I do a prime New York Strip with beautiful marbeling. The crust is like an everything bagel. It’s an everything-crusted New York Strip.
How are the prices?
We’re in line, competitive with many of the restaurants around there, but we use quality ingredients that cost a little bit extra.
Some mixed reactions from the neighborhood, some are averse to change, some welcome it with open arms. We are the only rooftop spot in Brooklyn that has a view.
How’s the atmosphere?
Really fun. We have servers with lots of personality. Décor is very modern. It’s a cool dining room, and the of Brooklyn and Manhattan is really cool. The rooftop lounge and deck can be enclosed, so you can enjoy it in the winter.