Shortly after opening and quickly minting regulars at his first restaurant on the Upper East Side, chef Adriano Kercuku has brought an outpost of da Adriano, his Manhattan caffé, focacceria and bottega, to Time Out Market in Brooklyn.
“It was my dream to have my own business,” says Kercuku, who has nearly 20 years of hospitality experience, beginning in his youth in Florence, followed by a stint in Paris before landing here in New York City. “I started really young, when I was 13, 14 years old. I always was in the kitchen. I have been working in different services, in different countries, in different places, Michelin star restaurants, also,” he says.
Locally, Kercuku was previously executive chef at SA hospitality group, which operates Sant Ambroeus, Casa Lever and Felice, which also has a presence at Time Out Market.
Focaccia is key to the menu here, available in five varieties Kercuku and team make all day.
“We come here in the morning,” he says. “The first thing that we do is make the dough, let it rise and then to bake, and then we go again, again, the same thing.” That repetition ensures that the bread stays fresh throughout the day, as it's filled with studiously sourced and prepared ingredients like buffalo mozzarella and heirloom tomatoes, prosciutto or mortadella, for sandwiches.
“Everything needs to be the best product,” he says. “We are here to offer to people, quality. That is our goal.”
In addition to sandwiches, soup and salads are also available.
“For me, it is a very personal business,” Kercuku says. “I am very involved with the customer, I am very involved with the people, I want to see them eating my food. I want to see my customers enjoy my food; that is the best thing for me,” he says.
“I am very happy every day because now I have my own business,” Kercuku says,” and I see that people are happy with my food.”
da Adriano is located on the first floor of Time Out Market New York at 55 Water Street in Brooklyn.