![]() I need those spices in my life, honestly. McGinty: My first taste of Mediterranean cooking was at Celestine and I found out that it had all the same flavors that we do in the South everything has to have flavor throughout, it has to be bold, it has to be stylized. Greenpointers: What inspires Ten Hope’s menu? I did a lot of cuisines back home, I did almost every cuisine you could do, but it was my mission once I decided to really jump into the chef world to not focus myself too hard down one path. It just hits everything that my heart wants when I wanted to move up here to New York city. It’s kind of modern, but yet still has the brownstone and the old school, New York feel. So it’s a very different atmosphere, but I love how eclectic it is. ![]() McGinty: I do love Brooklyn, I’m originally a southerner from Mississippi on the Gulf coast. Greenpointers: Have you always gravitated to restaurants that are in Brooklyn? Is there anything particularly like about the area that attracted you to the job as well? We were able to come up with very unique ideas and challenge ourselves as chefs. I met with chef Harold, we hit it off, we discussed all the ins and outs and then at that point we started doing our thing, coming up with brand new stuff, trying to do traditional Mediterranean cuisine, but also mixing in some Italian for the pastas, doing little riffs with Americanization of Israeli food, Palestinian food Yemen, all sorts of things. They wanted to like do some nice, fancy upscale dining, but in a casual environment and I was totally down for it. I found out that the chef in charge was chef Harold Dieterle, and then come to find out he was also the mentor for my mentor - so it all kind of comes around full circle in the chef industry. I went back to French dining and then he hit me back up saying that he needed somebody to fill a sous chef position doing Mediterranean cuisine, but with, instead of a French flare we did at Celestine, more like an American flare. McGinty: I had originally worked at Celestine over in DUMBO and my chef mentor was chef Garrett McMahon. Greenpointers: What brought you to Ten Hope? We chatted with McGinty to shed some light on bringing Ten Hope’s signature dishes like Brick Chicken, Warm Flatbread with Za’atar Olive Oil (paired with an array of dips like hummus and whipped feta), and Kofte Lamb Burger to life and beyond. From there, McGinty worked alongside Dieterle as executive sous chef developing the dishes Ten Hope has become known for before becoming executive chef six months later. ![]() The restaurant was first opened with Top Chef Season 1 winner Harold Dieterle at the helm when Travis McGinty jumped in at the urging of his chef mentor, Garrett McMahon. Ten Hope has been serving its menu of Mediterranean inspired, seasonally influenced cuisine and bottomless brunch in its welcoming, atmospheric dining room and greenery soaked, dog-friendly outdoor patio (before 2020 made it cool necessary) since 2019 at, appropriately, 10 Hope St.
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