Miguel is a restaurant and wine professional and Japanese craft enthusiast living in Brooklyn, New York. He splits his time working on restaurant and menu concepts; making paper, textiles, and ceramics in a Japanese aesthetic; and studying wine, saké, and spirits as part of his diploma program.
Tamà Restaurant - Brooklyn NYNew York Times Hungry City Critic's Pick "Every dish comes with a careful presentation and a story... Nothing is taken for granted."
Pinch Chinese - NYC New York Times *, Critic's Pick "You can tell [de Leon] had fun with it... The wine list is a model: palatably priced, suited to the cooking, and beckoning with adventure."
Caveat - NYCopening soon
Say hi, why don't you?