$$$$
Japanese, Full Bar, Sushi
1 Recommendation
ChefMatt Rojas
New York
About Matt Rojas
Matt Rojas is the chef/co-owner of Char Sue. He is a veteran of 11 Madison, Degustation, Nobuo at Teeter House and was formerly the Executive Chef of Rouge et Blanc. He grew up in Arizona, where he first learned to cook from his mother and grandmother. He later trained under Nobuo Fukuda, Daniel Humm, Wesley Genovart and Susur Lee.
My Venues
- Char Sue
- 119 Essex St
- New York City, NY
Accolades
- Two StarsThe New York Times
- New Notable RestaurantWine & Spirit magazine
- TV AppearanceMike Colameco’s Real Food
Where I Go Out
Behind the Scenes
"Check out the ooze!! Our kaya french toast, only available during brunch. 📸: @sublime.eats .
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#grubstreet"
"Steak and Eggs: Skirt Steak, Brussels Sprouts, Nuoc Cham, topped with fried egg. Nuoc Cham is a Vietnamese sauce that is spicy, salty and sour all at the same time. Only available during weekend brunch!
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#asiantapas"
"Wonton Chilaquiles with red sauce of Thai & New Mexico chilies, braised pork, cheddar, crunchy wonton skin, fried egg. Chef Rojas' mom's recipe with his own special Asian twists! Available during our weekend brunch.
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#nycbrunch"
"Our brunch menu is up! New dishes: Country Bacon, Egg and Cheese Breakfast Bun, Malaysian Chicken Curry, Wonton Chilaquiles, Steak & Eggs, Kaya French Toast and Monkey Bread with Jam & Bacon. Open tomorrow, Saturday May 19 from 11-3pm, come on by! Check our site for the details, link is in the profile.
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photo by: @thathungrylongislandgirl
#nycbrunch"
"We always have Daikon present in our kitchen, so it made sense to develop a Daikon Salad. Our Daikon Salad is dressed with our house made soy jus and topped with Crispy Tiny Fish, Scallion, Shiso, Fried Shallots, and Olive Oil. It's a savory yet refreshing salad that is great for warmer weather and goes great with a beer!
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#nofoodwaste"
"Grilled octopus with pennywort vinaigrette and Chinese celery
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#nyc"
