Episode 78: Nico Russell

Today on The Line we talk with Chef Nico Russell who took his pop-up dream and turned it into a brick and mortar reality. Nico was born in San Jose California and spent time in some of the top fine dining kitchens in the world in San Francisco, New York City and France. When he ran into his childhood friend in France and was considering his next move, they decided to open a restaurant together in NYC. Together they started Oxalis as a roving pop-up and after doing dozens of dinners, opened in Brooklyn in 2018. It was quickly reviewed in The New Yorker and recieved 1 star from the NYTIMES. Photo by Erinn Springer The Line is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What this episode covers

Today on The Line we talk with Chef Nico Russell who took his pop-up dream and turned it into a brick and mortar reality. Nico was born in San Jose California and spent time in some of the top fine dining kitchens in the world in San Francisco, New York City and France. When he ran into his childhood friend in France and was considering his next move, they decided to open a restaurant together in NYC. Together they started Oxalis as a roving pop-up and after doing dozens of dinners, opened in Brooklyn in 2018. It was quickly reviewed in The New Yorker and recieved 1 star from the NYTIMES. Photo by Erinn Springer The Line is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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This episode is 53 minutes long.

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This episode was published on March 26, 2019.

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