Indian and ‘Japanese-Influenced Sliders’ Move Into Workshop

Constantly evolving food hall Workshop announces today that its newest tenants will be Slider Gold with Japanese and Chinese cuisine and Sambar serving an Indian menu.

Bryan Emperor, the executive chef at Slider Gold, was formerly an investment banker with Lehman Brother, but dropped the banking industry for a degree at the Culinary Institute of America, specializing in Japanese cuisine.

Emperor worked at the original Nobu in New York, opened a Japanese restaurant in Beijing, founded TEN Restaurant in Charlottesville, Virginia, and his Charlotte restaurant Kalu Asian Kitchen was named one of the best new restaurants in America by Esquire in 2011.

With Slider Gold, Emporer brings his knowledge of Japanese and Chinese cuisine to create a menu of “Japanese-influenced sliders and other savory snacks and seasonal sides.” There are plans to turn Slider Gold into an omakase counter dining experience in the upcoming months. Emperor’s concept will replace Kite Noodle and will open August 15. Below is the opening menu:

Sambar comes from the team behind beloved sweet shop Glazed Gourmet Doughnuts: Allison Smith, Leo Dobkin, and Nir Arbiv. The team wants to bring traditional Indian fare to a Charleston audience. The menu isn’t set yet, but Sambar plans to offer thalis, an Indian platter meal served with various dishes, rice, dal, vegetables, roti, yogurt, or chutney.

Look for Sambar to open on September 5 in the Beech Test Kitchen stall.

• All Workshop Coverage [ECHS]