A Chef’s Journey: Taking Oxalis From Pop-Up to Brick and Mortar

After 30 consecutive sold-out pop-up dinners, chef Nico Russell set up permanent shop in Brooklyn

Fluke garnished with Nigella seeds, miner's lettuce, and sliced turnips. Courtesy of Oxalis

Opening a restaurant is an arduous task, particularly if it’s the first one. This young chef honed his skills in New York and the south of France, and chose a unique path to opening up his own place.

Nico Russell is the 30-year-old co-owner and executive chef of Oxalis in Brooklyn, New York. Oxalis started as a pop-up restaurant series in 2016, and after much success—including 30 consecutive sold-out dinners—it became a brick and mortar establishment on Nov. 28 of last year.