Che is an eagerly awaited vegetable-centric all-day eatery that opened its doors this Sunday, December 10, in the lively neighborhood of Bed-Stuy. Crafted by a collaboration of five NYC natives and industry veterans – Adam Keita, Kai Avent-deLeon, Ariel Perez, Alex Sierra, and Tyler Ortiz – Che is on a mission to cultivate community in their beloved city.
Now, you might be wondering just what “vegetable-focused” means. To clarify, the menu at Che won’t be strictly vegetarian or vegan, but it leans that way! There are eggs on the breakfast sandwich and meat products used in certain dishes (chicken broth, for example) but meat/animal products won’t be heavily used in the kitchen. Most of the dishes incorporate several vegetable components.
The chef, Grace, spent two years as a farmer, and her goal with each dish is to celebrate the natural flavor and textures of each vegetable and not distract or take away from it.
Initially, Che will delight patrons with daytime service from 10 am to 5 pm, expanding to dinner options starting Wednesday, January 3. The trio of friends, Adam, Ariel, and Alex, who share a longstanding camaraderie since high school, bring a wealth of experience from working together in various cafes and restaurants across the city.
At Che, the coffee experience is curated by a team of veterans, emphasizing ethical sourcing and fair wages for farmers. Crafted by Chef Grace Ward, daytime offerings promise a delightful array of dishes like Millet Porridge with toasted coconut and Curried Yuca Farls with apple mustard.
As daylight descends, Che transforms into an evening hotspot featuring a refined, produce-forward menu of shareable plates. The diverse offerings include Marinated Lima Beans, Spelt Tatin, Red Cabbage Rolls, and a Five-Piece Celeriac Steak.
Ariel Perez and Alex Sierra take charge of the drinks menu, showcasing a tight, rotating cocktail selection and a concise, ever-changing wine list. From a Rabarbaro Negroni to an Espresso Martini featuring Brooklyn-based Forthave Brown coffee liqueur, the beverages reflect a commitment to seasonality.
Kai Avent-deLeon designed the intimate space to exude a vibe reminiscent of iconic Amsterdam cafes, focusing on small plates, wine, and a welcoming atmosphere.
Che’s opening timeline starts with daytime service on December 10, expanding to evening service on January 3, from 10 am to 12 am, operating Tuesday through Sunday. Che will briefly close between December 24 and January 2 for a holiday reset and works on a walk-in-only basis with no reservations.
The culinary journey at Che promises a fusion of creativity, community, and delectable flavors in the heart of Bed-Stuy.