Bolero is an immersive dive into all things Việt Nam: music, food and architecture. Named after the most popular dance back in 1950s Sài Gòn.
Two Vietnamese-American Chefs trained at Blue Hill, Benu, The Finch use the local markets and the family farm to drive a menu of unexplored specialties from Việt Nam.
An open kitchen surrounded by hidden treasures of Vietnam invite guests to explore the restaurant and the family-style format menu at their own pace of adventure.
After his formative tenure as the Head Chef at Ăn Chơi pushing the bone-broth movement and correct herb usage in NYC, Matt spent time absorbing what part of the Michelin world he can distill to the Vietnamese experience at The Finch and Blue Hill at Stone Barns. While cooking, serving and farming, he spent several years also using his academic background to research the origins and lost traditions of his Vietnamese heritage. It’s a beautiful thing for Matt and his team to present these ideas and techniques in the open kitchen at Bolero as well as on his 4-acre family farm growing the unique herbs that form the culinary identity of the Việt Nam.
Born in Houston, the second largest Vietnamese population in America, Jimmy spent his formative years training in French techniques in contrast to his Vietnamese upbringing. His path lead him to train in the a almost a dozen of the finest kitchens in America. After pending time, starting an Immersive Experiential installation company, he is now eager to apply the techniques he’s honed to the Vietnamese story.
Rachel led the dining room at Insa before moving onto Attoboy and now at Bolero she will translate her experience to the Vietnamese realm of hospitality.
Monday - Sunday // 12pm - 9pm
Call in 718-388-6801
177 Bedford Ave, Williamsburg (N7th & N8th)