On a Tuesday morning in June, the chef Francesca Chaney decided to scrap the vegan artichoke and heart of palm “fish” cakes that she had been intending to serve that day at Sol Sips, her Brooklyn juice bar. “I wasn’t feeling it in my spirit,” she explains. So, with only a few hours left before opening, she ran down the street to an organic grocery store and quickly revised her concept: She would make a hearty jerk-plantain fritter paired with a citrus stew, topped with a creamy avocado sauce instead. “My brain is wired in a creative way,” Chaney says. “So when it comes to food and drinks, it’s hard to just make a recipe and think, ‘That is it.’”

In the year and a half since she opened Sol Sips on a quiet, mostly residential stretch of Wilson Avenue in Bushwick, Chaney has run her business with the same intuitive, innovative approach. In June, she began the First Taste Tuesdays series, in which she offers novel off-menu creations as a way to experiment as she prepares to introduce her biggest project yet: First Sunday by Sol Sips, the restaurant she plans to open later this summer in the neighborhood that will be able to serve 40 to 50 diners at a time. The full-service restaurant will solidify Chaney’s reputation as a rising star in New York’s food scene, and as an entrepreneur with a heartfelt, holistic approach to feeding her customers. “It comes from not being in the restaurant business,” she says. “My connection to food is wellness.”