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'Spoonbread Wontons' From Seersucker's Robert Newton

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Welcome back to Sound Bites, an Eater original video feature in which footage of the city's most badass chefs crafting their signature dishes is paired with tunes from up-and-coming musicians. Regarding the volume: turn it up.

In this edition of Sound Bites, the Eater video crew heads to Seersucker in Carroll Gardens to film chef Robert Newton making a dish he calls "Spoonbread Wontons." The music for this edition of Sound Bites comes courtesy of Shelly and Spence (both members of the group have worked with Robert at his restaurants). Hit play above to see the chef make his Southern-style wontons, and check out his description of the dish below:

Robert Newton, chef:

It all started with red-eye gravy. I was looking for a soy sauce-like element for my food and deglazing with red-eye gravy had that salty, umami effect I wanted. Then I discovered the Bluegrass soy sauce from Bourbon Barrel Foods, which is fantastic. I have always loved Asian flavors and when I saw antebellum benne seeds from South Carolina, Kentucky soy sauce, and country hams, it was the makings of an Asian-inspired southern dish staring me in the face. This is what I came up with.
Robert is going to put the Spoonbread Wontons on the menu at Seersucker as a special for dinner and lunch this weekend.
· All Editions of Sound Bites [~ENY~]
· All Coverage of Seersucker [~ENY~]


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