Lien and Edward Lin are putting their many years in the kitchen at San Francisco's renowned Vietnamese restaurant the Slanted Door to good use at their new Park Slope restaurant Bricolage. Lien's dinner menu, which debuted earlier this week, mixes Vietnamese flavors with a touch of Chinese influence (her family is Chinese but lived in Vietnam) and some local ingredients. A beet salad comes with kale, grapefruit, fermented bean curd-soy vinaigrette, and sesame candied walnuts, and chicken wings are given a good dousing of Sriracha butter. With a cheeky nod to The Slanted Door's most famous dish "shaking beef," Lin calls her beef dish with caramelized pearl onions, grilled scallions, and lime-pepper sauce, "unshaking beef"
The drinks menu comes from Adam Wilson, formerly of SF cocktail spot Beretta. Cocktails range from the #7, which is just "whiskey, ice (you pick the whiskey)," to a "Vietnamese coffee plus," made with rum, coconut, condensed milk, five spice, and coffee. Several beers and wines round out the offerings.