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 - NYC"When the thirst for knowledge hits, you don’t have to sit at home watching TED Talks or binge-reading Wikipedia: this is a home for people who love learning, playing, and getting tipsy."
Pacific Standard - Brooklyn NY"One of the first craft beer bars in Brooklyn, this cozy bar has been a neighborhood fixture for ten years and for good reason: loyal Californians and homesick new New Yorkers nurse great beer in a low-key space and a relaxed nostalgic atmosphere."
Say hi, why don't you?