This Burch concept has me worried. In breaking down the recent press around the place, I've come to learn that this restaurant will focus on:
-Steaks (Prime or Choice, Corn-Fed or Grass Fed)
-Dumplings (That goes w/steaks how?)
-Raw Bar (Including crudo, tartare, the works) and Oyster Bar
-Downstairs Pizza Oven with coal-fired pizzas
-Vegetables for those inclined.
That list reads like a Jackson Pollack interpretation of a restaurant plan. Am I wrong to wonder how they are going to pull all that off at the standards they've set at their other restaurants? I realize that Isaac, Nancy, and their business partners have been very successful so far. But this seems like an awfully big leap. I just hope this isn't Isaac's "I'm Keith Hernandez" moment and it ends up falling flat a la Stewart Woodman's Five.
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