RULE OF THIRDS

Hours

Wednesday - Thursday: 5:30PM - 10PM

Friday - Saturday: 5:30PM - 11PM

Sunday: 5:30PM - 10PM

Update: Rule of Thirds is closed until further notice.

A brand new restaurant, Rule of Thirds, is now open at A/D/O. The Japanese-influenced menu, robust sake offering and whimsical cocktail list is developed by the Sunday Hospitality team of Todd Enany, Adam Landsman and Jaime Young, with partners JT Vuong and George Padilla (formerly of Williamsburg favorites Okonomi and YUJI Ramen).

Reservations

Rule of Thirds is currently welcoming reservations for dinner, Wednesdays to Sundays. Walk-ins are also accepted.

THE TEAM

CHEF AND CO-FOUNDER

JT VUONG

JT was inspired to begin his career in Japanese restaurants, exploring the heavy Japanese influence in Taiwanese cooking. After an initial training in sushi, JT joined the team at YUJI Ramen, where he worked alongside chef Yuji Haraguchi to transform it from a pop-up into two brick-and-mortar locations. With the opening of Okonomi, he explored the concept of mottainai, which is at the heart of Rule of Thirds. While leading the culinary program at Okonomi, the restaurant received critical acclaim from The New York Times and traveled to Japan for two separate pop-ups. JT cooks with the simple intention of bringing people together through heartwarming, delicious dishes.

CO-FOUNDER

GEORGE PADILLA

George Padilla is a longtime collaborator with chef JT Vuong. A bowl of brothless ramen inspired him to leave a career in environmental consulting and join the team at YUJI Ramen, where he helped transform it from a pop-up into the acclaimed restaurant Okonomi and, where he and JT first met. A love for engaging in the guest experience led George from the kitchen to the front of house, assuming the role of General Manager. Under his tenure, Okonomi was praised by The New York Times, among other news outlets, and twice invited to pop-up in Japan. In addition to his time at Okonomi, George has worked at Misi and Vanderbilt Wine Merchants. He’s also passionate about sake, and has completed WSET Level 3 Sake training.

RESTAURANT GROUP

SUNDAY HOSPITALITY

After long work weeks in restaurants, and contrary to their bodies telling them to just catch up on sleep, Sunday became a day for Sunday Hospitality founders Todd Enany, Adam Landsman and Chef Jaime Young to celebrate the industry they loved and served. Sunday was and is about exploring their neighborhood, Brooklyn (and now Los Angeles), for the best breakfast sandwich, negroni, fried chicken, natural wine, or cup of coffee. Sunday is about recovering lost time with family and friends. Sunday Hospitality is rooted in the definition of a neighborhood restaurant, where any day and any time you will be welcomed, as a neighbor, with a hug.

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