Just Opened: Drake BBQ
Anthony Rose: “Everyone has an opinion about food, and that’s great… But barbecue is one of those, just, ultra-weird, different things that people think they know exactly what it should be.”
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Search Results for: Kelly Jones
Just Opened: Bar Salumi
The idea for Bar Salumi, which translates from Italian as “cold cuts” or “charcuterie,” was originally born from the popularity of Local Kitchen and Wine Bar, but it’s also a destination all on its own, thank you very much. “It’s a little place where people can come, have a glass of wine, have something to eat,” says Fabio.
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Just Opened: Beast
The locavore menu, too, keeps things simple, and Scott lets the markets determine his weekly changing menu. “If I’d had to come up with a menu for opening day that I was going to have to follow for months, I would have panicked. Instead, I was able to look at what was available that week and I created it around that. Even so, we were doing prep right up until 6PM on opening day, and people were starting to come in to eat dinner!”
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Just Opened: Hub Coffee House and Locavorium
The room, like the kitchen, strives—and succeeds—to make an impact on patrons without actually making an impact on the environment. The collection of reclaimed woods, furniture, and fireplace mantle gives the space a comfortable and low-key feel. Two rows of worn antique metal trays of various shapes and sizes decorate one wall, a mirror another. A long Victorian-esque yellow couch sits at the open window, facing Shaw Street, and runs floor to ceiling, perpendicular to another wall of window on the north side. Hello, sunlight.
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Cava’s Calf Test
Before the big reveal, Michael asked the room of gastronomic enthusiasts which calf they believed was fed raw milk. (He hadn’t even let Chris in on the secret when he’d delivered them to the restaurant.) Surprisingly, a show of hands found the room was more or less evenly split between Calf A and Calf B, with a confused few—including myself—believing it was a trick question (I preferred the lighter, milder liver of Calf A and the moister loin and terrine of Calf B). Were our inclinations based on actual taste preferences or were we making choices based on familiarity of taste?
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