A Momofuku Alum Is Blending Brazilian Flavors With Izakaya Fare at a New Ghost Kitchen Restaurant

Chef Marlon Alonso has worked for a number of big-names in his life: He staged at Jean-Georges right out of culinary school, before heading to the Breslin to work under April Bloomfield. Then, he hopped over to the then-Michelin-starred Public, which has since closed. From there, he entered the Momofuku world, where he developed a love of wine. That was his last real stint in the restaurant world, transitioning into wine work, which eventually brought him to the Willamette Valley. That changed this year, with Alonso’s latest project: a ghost kitchen restaurant.

Brazakaya, which appeared on delivery apps in September, combines the foods he grew up eating in

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