Now helming the kitchen is Jorge Pimentel, former owner of the Sabor’a Street Latin-inspired food truck, who’s also worked at Masa 14 and now-shuttered Commonwealth Gastropub.
Pimentel tells Y&H that he started at The Brixton as a sous chef three weeks after it opened. The next day, he was promoted to executive chef. (Pimentel says Jew never returned to the restaurant after filming Top Chef, but he doesn’t know the circumstances of his departure.)
Pimentel has revamped the menu with his own recipes, and he has a new fall menu launching on Monday. The menu continues to reflect the many ethnic cuisines found in the Brixton neighborhood of London, after which the restaurant is named. Among the new dishes: shepherd’s pie in a cast-iron pan, lobster pie, a ribeye with potato mousseline, red Thai coconut curry with head-on tiger prawns and basmati rice, and jerk chicken with mashed sweet plantains, habanero salsa verde, and curry mango smoked pineapple chutney. Don’t worry: Classic British pub fare like scotch eggs, fish and chips, and bangers and mash remains.
The Brixton will also launch high tea as soon as this weekend with cucumber sandwiches, baklava, and other housemade pastries. Sunday roasts are also in the works.
Photo by Jessica Sidman