In recent months, you may have stumbled across a photo or video of a snazzy-looking fellow dramatically seasoning a giant hunk of steak with a flick of a wrist. 'Salt Bae,' as this meat master has come to be known, is actually Nusret Gökçe, a Turkish chef and restaurant co-owner who has a sensual appreciation for the culinary arts. And now he is reportedly opening a branch of his mini-chain here in New York.
The NY Post reports that Gökçe will help open new branches of his restaurant Nusr-et in London and Midtown. It is reportedly taking the space now occupied by China Grill in the CBS building at 60 W. 53rd Street, which is “closing imminently" according to their sources. The steakhouse will consist of his signature butcher shop upfront and an open kitchen dining area, and is slated to open in September.
Eater confirmed the steahouse will open in the city later this year, but add that location may not be exactly correct—a spokesperson from China Grill said that the Post got the address wrong.
Gökçe, who started his career as a butcher’s apprentice at the age of 14, has opened six steakhouses and two burger restaurants now, with several in Turkey and one in Dubai. He said of his distinctive style of salting the steak, “It is just my signature. You can think of it a kind of final touch for a painting. It was a final touch to the meat; I was blessing the meat."
You can learn more about the colorful chef and his burgeoning fame here, and follow his social media adventures on Twitter and Instagram.
