'The situation changes minute by minute. Restaurants have always been like that, but now it feels like life or death — the life or death of the restaurant'
Kim Martin-Flammia and Patrick Flammia opened and then closed their restaurant in a matter of days. Photo: Courtesy of Chofi Taco y Birria On Saturday, March 14, Kim Martin-Flammia and Patrick Flammia opened their first restaurant, Chofi Taco y Birria. Out of a small space ten blocks from their home in Union City, New Jersey, they started serving Kim’s esquites with bone marrow, quesatacos, and red tacos de birria. They sold out of everything.
Before this, I was the service director of Jean-Georges, which is also where I started my NYC restaurant career. Back in ’09, I was a captain at Jean-Georges restaurant and then moved around. I was with Carbone and then José Andrés in between my two stints with Jean-Georges. So, yeah, I’ve just been working and I’ve been saving pennies until it seemed right. Last year, when I started cooking the tacos with my wife at Smorgasburg, it made sense.
The first weekend, a ton of people from Queens and Brooklyn that followed us at Smorgasburg came to the restaurant. So we lose that aspect of the business now and being able to depend on those people. We kind of lucked out because we’re tacos, and we’re allowed to do takeout and delivery. So that in itself is helpful, I suppose.
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