About

After Eden's mission is to create an all-day sanctuary where community and escape coexist—an elevated space guests return to for connection, atmosphere, and indulgence that feels intentional, never cheap or chaotic.

Design Rooted in Hospitality

Kim Lin, co-founder and interior designer of After Eden, grew up in a family rooted in hospitality—spending her childhood running through restaurant spaces across New York City. From an early age, she learned how restaurants feel, how they function, and how they bring people together.Her design language blends modern and vintage elements to create spaces that feel cozy, layered, and lived-in—never staged, never cold. After Eden became a passion project that allowed her to fully express her design voice, merging her personal aesthetic with a lifetime spent observing hospitality from the inside out.Every detail is intentional. Every room is meant to be inhabited.

Gelo honrade - Cocktails with Story, Precision, and Soul

Gelo Honrade leads the bar program at After Eden, bringing together technical rigor, cultural perspective, and a deep respect for balance. His approach to cocktails is shaped by years behind some of New York’s most thoughtful bars, where precision and restraint matter as much as creativity.Gelo has held key roles at Bar92, GUI, and Osamil, developing a style that blends New York cocktail discipline with Southeast Asian flavor sensibility and subtle French influence. His work favors depth over spectacle—layered builds, umami-forward profiles, and drinks designed to evolve as they’re sipped.For Gelo, cocktails are not trends or moments. They are anchors of experience. At After Eden, his program defines the night—setting the tone after dusk and creating space for guests to linger, return, and discover something new each time, including a non-alcoholic menu crafted with the same intention and care.

our approach

bar philosophy

Cocktails are both precise and emotional—crafted for recognition at the world's highest level.

A Signature-driven cocktail program blending three worlds

NYC Technical excellence

Precision, craft, world-class technique

vietnamese & sea flavors

Umami, herbs, citrus, spice layers

French cultural influence

Classic technique, elegance, bitters

Non-Alcoholic with intention

Non-alcoholic offerings are crafted with the same philosophy as the cocktail program—layered, expressive, and story-driven—ensuring every guest can fully participate in the After Eden experience.

Chef nancy nguyen - a life shaped by food

Chef Nancy Nguyen’s relationship with food began long before professional kitchens. Raised in a Vietnamese immigrant household where family dinner was non-negotiable, she learned early that food carries culture, care, and meaning.
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She began cooking professionally at a young age, helping run a family friend’s pho restaurant in Philadelphia before founding her own modern Vietnamese catering company, Nana’s Kitchen. In 2019, Nancy moved to New York City with the goal of refining her craft at the highest level.

During the pandemic, she introduced New York to her bánh mì through Beacoup NYC—starting with sandwiches made in her apartment. The project quickly gained a devoted following and earned a Michelin mention.

Nancy later trained at Eleven Madison Park, working her way up to Junior Sous Chef and absorbing the discipline and precision of one of the world’s most influential kitchens. Afterward, she traveled throughout Vietnam and Europe, deepening her understanding of regional Vietnamese cuisine and its French culinary influences.

At After Eden, Nancy brings together her full journey—balancing tradition and innovation across both the café and evening menus. Her food is intentional, culturally rooted, and quietly ambitious, designed to invite curiosity and redefine how Vietnamese cuisine is experienced in New York.

Food bridges culture, memory, and time.

Food philosophy

The approach is deliberate and restrained: food that educates without overwhelming, feels personal rather than performative, and complements the cocktail program while standing confidently on its own.

By Day

Vietnamese coffee and bánh mì, crafted entirely from scratch. Rooted in tradition, familiar in form, deeper in execution.

By Night

Small, curated plates drawing from Vietnamese culinary tradition, Central Vietnamese specialties, and French-Vietnamese influence—highlighting lesser-known dishes and techniques rarely seen in New York.

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