Lawsuit: Chef at ritzy NY Asian-Fusion restaurant served the worst meat to Asians, routinely referring to them as “sh*t people”

NY Post:

The chef at a three-Michelin-star eatery in Brooklyn dictated that lesser pieces of meat be given to Asian customers and Upper West Siders, a new lawsuit charges.

César Ramirez of Chef’s Table at Brooklyn Fare — which charges a flat $255 per person plus a $50 “service charge” each — was blatant about his biases, according to the suit filed by some of his former sous chefs and servers.

He openly prohibited Asian customers from being placed too close to him at his section of the Downtown Brooklyn restaurant’s chichi counter, routinely referring to them as “s- -t people,” ex-server Emi Howard alleges in the suit.

And when it came time to distribute cuts of meat during the fusion French-Asian meal service, Asians — along with suspected Upper West Siders — were given inferior scraps, while preferred diners were given choice chunks, the suit says.

When a large piece of meat was cut into many pieces for the guests, Defendant Ramirez instructed Ms. Howard to give the worst pieces of meat to the ‘s- -t people,’ i.e. Asian people, and to Upper West Siders,” the suit states.

When an Asian patron was once placed close to Ramirez during one of his culinary cabarets, the chef boiled over with rage at Howard, who is Asian, the document states.

On one occasion, Ms. Howard ‘violated’ Defendant Ramirez’s discriminatory rule by seating Asian individuals close to his spot at the center of kitchen counter,” the suit states.

In response, Defendant Ramirez subjected Ms. Howard to a wild verbal tirade.”

Mr. Ramirez from then on took control of the seating, so that he could ensure that no Asians be sat next to his place.”

Howard and four other former employees also accuse Ramirez and owner Moe Issa of cutting them out of tips and bilking them out of overtime pay.

The plaintiffs claim in the suit that the restaurant automatically charged a 20 percent gratuity for each bill but that servers never saw a dime of those $50 tips.

They also say Issa and Ramirez refused to pay staffers overtime, even when they worked more than 70 hours a week.

Howard and fellow axed staffers Kyle McMahon, Loren Mash and Santos Hernandez are seeking unspecified back pay and damages.

Ramirez refused to comment Monday night.

Issa said in a statement that the restaurant was an equal-opportunity environment.

We pride ourselves on the diversity of our staff,” the statement read. “And we welcome everyone who comes through our doors.”

What’s Pho stuffed into a burrito called? A Phoritto, of course

Phoritto-Cover

FoodBeast:

If you told us a few years ago that there would be a burrito that held the contents of a bowl of phở, we’d probably reply with “Why not make a burger out of ramen noodles while you’re at it?” Yet, here we are. The present.

Earlier this year, we discovered a restaurant that serves an orange chicken burrito stuffed with chow mein. Heaven, right? Looks like you can now enjoy a bowl of on-the-go phở by also wrapping it into a burrito.

Komodo invited us to come out and try their new phở burrito, fittingly titled the Phởrrito, at one of their brick-and-mortar locations. Made with thinly-sliced rib-eye steak, bean sprouts, cilantro, onions, Thai basil, jalapeño, lime juice and phở noodles, the burrito is wrapped with a large flour tortilla and served with sriracha and hoisin sauce.

Phorrito

A close-up look at the Phởrrito. Screen licking is highly encouraged. 

What surprised us most about the Phởrrito is how much it actually tastes like a bowl of phở, the popular Vietnamese noodle soup that inspired this creation. Obviously it’s missing the key factor of broth, but then you’d get nothing more than a soggy burrito. Perhaps a phở broth-based au jus might be a possibility in the future? In the meantime, we’re more than happy chowing down on this beauty.

Oh, they also had a few other delicious munchies to offer.

Phoritto-Other-Stuff-02

The Java, the MP3 and the Fish N’ Grapes.

Komodo has a pretty sizable menu of tacos inspired by different cultural cuisines. The Java features Indonesian pork braised in coconut milk. Marinated sirloin, tater tots and a fried egg make up the MP3. The Fish N’ Grapes includes a deep-fried Alaskan cod topped with a mixed salad of lettuce and grapes.

Obviously their portions are much larger, but after killing an entire Phởrrito, these itty bitty bites were all we could handle.

Phoritto-Other-Stuff-1

The Komodo 2.0, the Loko Modo and the Asian Marinated Chicken.

The Komodo 2.0 is made with sirloin steak topped with southwest corn salad and jalapeño aioli. The Loko Moko features Hawaiian-seared Angus ground beef and teriyaki pineapple sauce topped with a fried egg. Finally, the Asian Marinated Chicken boasts grilled chicken, jalapeños, stir-fried rice and mandarin oranges topped with a soy sauce glaze.

All were pretty delicious, but we just can’t stop thinking about that Phởrrito.