It’s been nearly two years since Super Storm Sandy crashed onto the shores of New York City, particularly ravaging the up-and-coming neighborhood of Red Hook. ICE Culinary Arts alum Sohui Kim was a pioneer in the community’s restaurant scene, and her story emerged as one of the great Red Hook triumphs in the aftermath of Sandy. Today, her restaurant, The Good Fork, has become one of the landmarks of Brooklyn cuisine, bridging the gap between comfort food and fine dining.
What are your proudest accomplishments?
Since opening in 2006, The Good Fork has been written up in a multitude of local, national and international publications including the New York Times, the New Yorker, Bon Appétit, Food + Wine and GQ. We won “Best New Brooklyn Restaurant” and “Best New Neighborhood Joint in 2007” from Time Out New York. We’ve also been named a “Bib Gourmand” by the Michelin Guide for the past five years. And after eight years, we are still on the radar, making the Essential Eater 38 list for three years in a row.