Many operators are using one restaurant space to pull double duty: a host of new restaurants will feature casual counter service during the day while offering an upscale experience at night. This magic trick - two restaurant ideas in one space - is not new, but it's about to be everywhere. But without further ado, a look at the most anticipated openings of fall 2016.ĭouble-Duty Restaurants | The Relentless (Fast-)Casualization of Dining | Showstopping Tasting Menus | Wood-Fired Cooking Is the New Normal | Big Second Restaurants | Beloved Restaurant, 2.0 | On the Horizon Of course, opening dates are always a moving target, and anything can happen to stall a restaurant operator's most perfectly laid plans. Several restaurants combine two entirely different concepts or service styles in one space, wood-fired cooking is absolutely everywhere, and ever-more chefs are heeding the call of increasingly casual dining. Looking through the many, many eagerly awaited openings this year, you'll notice some patterns. The fall season, generously defined by Eater as everything from September through the end of the year, is a time for blockbusters, a time for "summer openings" to still debut before city-dwellers scatter for the holidays, a time for tone-setting for the new year to come. Dinner for two, depending on beverage choices, could set many couples back close to $800-$1,000 for a meal there.It's the most wonderful time of the year for restaurant openings. Onwuachi, who’s done a lot of work with nonprofit No Kid Hungry, plans to have kids from the neighboring Seaton Elementary School help tend to the vegetables once a month.Ī visit to The Shaw Bijou is an investment, with a $185-per-person tasting menu that does not include drink pairings, service, or tax. Other bites have humble roots-like homemade Butterfingers and Twix-and are an ode to how Onwuachi used to sell candy to pay his way through culinary school.Įventually, the facade of The Shaw Bijou will have lots more vegetation out front, including a garden. “Every dish tells a story,” said Onwuachi, some of which are inspired from trips taken around the world. Other dishes will integrate foie gras, wagyu, and quail egg, and there’s an arsenal of 200 spices in the kitchen at the ready. Butter garlic crab came with king crab and uni components. There was also a “Black Clams” dish with caviar, and a play on shrimp chips. A recent preview event featured a chicken and lamb dish over rice with lamb sweetbreads. To get a sense of the restaurant’s luxury leanings, the “rail” vodka is Belvedere.ĭiners reserve a meal without knowing the menu ahead of time, and the lineup is currently evolving day-to-day. “We don’t have a lot of space so we want every inch to be something cool,” says Hoffman. Another spirit on the shelves: Tequila Cabeza. It’s 60 proof but “pours out like maple syrup,” he adds. The bar is stocked with rare liqueurs like Curaçao from 1935, which “smells like an old church your grandma would take you to,” Hoffman said. Acute attention to detail even invades its ice cubes, which are cylinder in shape and take eight days to make. The team traveled to antique stores in Northern Pennsylvania and beyond to curate an impressive collection of 2,000 “irreplaceable” vintage glassware, ranging from coasters to cocktail glasses to water pitchers. “At someone’s home you don’t just sit down and eat-you have a drink and conversation have some fun,” said barman Zac Hoffman, who was one of the first employees tapped by Onwuachi two and a half years ago. The goal of the restaurant is to create a comfortable dinner party atmosphere, according to its team. The Shaw Bijou, the tasting menu-centric Shaw restaurant from recent "Top Chef" alumn Kwame Onwuachi, opens its doors today.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |