The Colonie team, comprised of Tamer Hamawi, Emelie Kihlstrom and Elise Rosenberg, took root in 2011 on a tree-lined block of Atlantic Avenue, two blocks from the East River, perched on the edge of Brooklyn Heights. Drawing inspiration from the history and beauty of the surrounding historic neighborhoods, Colonie strives to support the New York food community by using as many local purveyors as possible, while providing the locals and neighbours with a comfortable, inviting spot to drink and dine.
Chef Andrew Whitcomb began cooking at the age of thirteen in the kitchens of his hometown in Maine. Growing up in the countryside, positioned in between sweeping coastlines and snow-topped mountain, he was very aware of his rural surroundings. From the adjacent farmlands and farmer markets to his parent’s gardens, local and sustainable produce played an important role in his life. After a brief stint at the University of Southern Maine, Andrew decided to pursue his passion and left to enroll at the Culinary Institute of America. After graduation, Andrew moved to New York where, in order to jump-start his culinary career, he read every important cookbook on the market from The French Laundry to The Fat Duck. Andrew began working at Colonie shortly thereafter as a line cook and quickly moved his way up the ranks to now oversee the seasonal menu nightly. At Colonie, Andrew has developed meaningful relationships with his suppliers, making sure to use the best and the freshest ingredients from growers who are practicing smart and sustainable farming. Andrew has even begun intensive gardening at home, where he is experimenting with growing herbs and obscure heirloom vegetable varietals.
Project developed by the architect Alex Meyers
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