From Humble Beginnings to a Brooklyn Staple: The Story of Hot Potato House
Loft by Hot Potato (formerly Hot Potato House) is Brooklyn’s go-to spot for authentic Eastern European cuisine, infused vodkas, and a lively nightlife scene. Learn how owner Grigory Amirkhanov built this beloved restaurant, from classic pierogis to must-try dishes like Kovurma.
Walking into Hot Potato House, now Loft by Hot Potato, you’re greeted with the comforting aroma of traditional Eastern European flavors. From handmade pierogis to infused vodkas, the restaurant has built a loyal following in Brooklyn over the years. But behind this beloved spot is a story of perseverance, reinvention, and a deep love for food and community.
For Grigory Amirkhanov, the journey to restaurant ownership started long before he opened the doors to Hot Potato House. Originally from Russia, he arrived in the U.S. over two decades ago, working his way through the restaurant industry in New York City.“I started as a busboy and then moved on as a waiter, working in different types of restaurants in Brooklyn, Manhattan, and Queens,” Grigory recalls.
But Grigory’s ambitions extended beyond the restaurant floor. He pursued degrees in finance and human resources from Baruch College while juggling work in the hospitality industry. Eventually, he landed a job with a nonprofit organization at the United Nations—a stable career path by most standards. “But the nine-to-five life just wasn’t for me,” he admits. “I liked the hustle of the restaurant business.”
That realization led him back to his true passion. When it came time to start his own restaurant, he wanted a concept that would resonate with the Eastern European community in South Brooklyn. The answer? Potatoes.
The Heart of the Menu: A Staple That Brings People Together
Potatoes are a fundamental ingredient across many Eastern European cuisines, from Russian draniki (potato pancakes) to Ukrainian varenyky (pierogis). “Even during tough times in the USSR, when people didn’t always have access to meat or fish, they always had potatoes,” Grigory explains. “It’s something that connects people across different cultures.”
With that vision, Hot Potato House was born, featuring a menu anchored in potato-based dishes while also offering hearty meat and fish options.
The location itself holds sentimental value—before taking ownership, Grigory had worked at the very same restaurant as a waiter over a decade earlier. “It was actually my first job as a waiter,” he says. “Twelve years later, I ended up owning it.”
The restaurant quickly grew from a small team to a full-fledged operation with six waiters, seven cooks, three dishwashers, and two delivery drivers. Catering became a significant part of the business, and when the pandemic hit, they adapted by launching a ghost kitchen, offering a separate takeout menu under a different brand.
Reinventing Hot Potato House: A New Era as Loft by Hot Potato
After nearly a decade of success, Grigory noticed a shift—many longtime Eastern European families were moving out of the area, while a younger, more diverse crowd was moving in. “We saw our customer base changing, so we knew we had to adapt,” he says.
In September 2024, Hot Potato House officially rebranded as Loft by Hot Potato, a move designed to attract a new generation of diners while still honoring its roots.
A major turning point was obtaining a liquor license after nine years. With that, the restaurant transformed into a lively nightlife spot, introducing a new bar menu, live music, and a refreshed ambiance. “Before, it was a family-friendly place where you’d come for dinner and then leave. Now, after 8 or 9 p.m., younger crowds stay for drinks and music,” Grigory says.
The catering branch is also undergoing rebranding to align with this new direction.
Must-Try Dishes & Unique Offerings
While the menu still features beloved classics like pierogis, stuffed cabbage, and blinis, Grigory and his team have introduced unique dishes you won’t find anywhere else in Brooklyn.
One standout is Kovurma, a savory meat pie made from delicate layers of dough filled with seasoned meat and eggs, then covered in a rich sauce. “It takes about an hour to make from scratch and is meant for a group—it serves five to six people,” Grigory says. “I don’t think anyone else in Brooklyn offers it.”
On the drinks side, Loft by Hot Potato offers house-made infused vodkas, including flavors like raspberry and horseradish, as well as signature cocktails like the sea buckthorn martini—a unique drink packed with tart, citrusy flavors.
Advice for Aspiring Restaurant Owners
Grigory’s success didn’t come without challenges. From navigating pandemic restrictions to rising food costs, he’s had to stay nimble. His biggest advice for new restaurant owners? “Do thorough research—especially on the financials. Expenses are rising, but customers aren’t always willing to pay higher prices, so you have to be strategic.”
Despite the industry’s hurdles, his team has remained loyal—with 85% of his staff staying for over six years. During COVID, he even paid salaries out of pocket to support them. “That helped us bounce back quickly once we could reopen,” he says.
What’s Next for Loft by Hot Potato?
With the successful transition from Hot Potato House to Loft by Hot Potato, Grigory is looking ahead. The restaurant continues to evolve, balancing its roots in Eastern European comfort food with a fresh, modern appeal.
Between the restaurant, ghost kitchen, catering business, and event space, there are endless ways for customers to experience what they’ve built.