Identical twin brothers Bruno and Filip van Hoeck and long time friend Karen Brink couldn’t find many appealing options when it came to grabbing a quick meal. The three share a love for food and all have busy lives. Not satisfied with what existed, the trio dreamed up their own new restaurant that would serve […]
Identical twin brothers Bruno and Filip van Hoeck and long time friend Karen Brink couldn’t find many appealing options when it came to grabbing a quick meal. The three share a love for food and all have busy lives. Not satisfied with what existed, the trio dreamed up their own new restaurant that would serve delicious, wholesome, and affordable meals in a fun and welcoming atmosphere. They also wanted their business to be a partner for doing good in the community. The result of their common dream is Danku. The trio recently opened their first US location in Midtown Manhattan.
At the core of Danku is a focus on the food. The trio cares deeply about where their food comes from, and they believe that wholesome, high-quality meals made from ethically grown ingredients should be accessible to everybody, every day, not just on special occasions, and not just to those who can afford to eat in high-end restaurants. Danku sources organic ingredients as much as possible–and in the cases where organic is not feasible, all other ingredients are naturally-raised (that is, they are not subjected to synthetic fertilizers, pesticides, additives, radiation or genetic modification).But they also wanted to offer something totally original. They decided to center the menu around their own favorite foods, the ones they had grown up with and still craved in the Netherlands. The trio developed and perfected all the recipes themselves. The menu offers a mix of Dutch and Indonesian cuisine.
Danku’s restaurant design and operations have also been developed to minimally impact the health of the planet. All the cooking equipment and appliances used are among the most energy efficient available in the world today. The furniture and wall paneling in Danku’s lounge and communal table areas are made from recycled composite wood and other reclaimed materials. The restaurant uses flatware, takeout containers are biodegradable, and recycling stations are amply provided.
Danku’s founders believe passionately in giving back to those less fortunate. They donate a portion of the company’s annual gross income to charity. In addition, they have launched the Danku Tulip project. Reflecting their Dutch heritage, Danku has its own unique tulip variety. The full purchase price of the naming rights for the Danku tulip went to the charity Kid’s Rights, an international organization dedicated to protecting the basic rights of the world’s most vulnerable children. The tulips are currently being bred in the Netherlands (the bulbs multiply by three every time the tulip blooms). By 2009, the Danku Tulip bulbs will be for sale in Danku stores. All profits from Danku Tulip sales will go to charities, including those helping women in South Africa to become independent and empowered by starting their own businesses.
47 West 57th Street, btw 5th & 6th Ave.
New York, NY