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what chefs should expand to another restaurant?


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what chefs should expand to another restaurant?

Louise | Jun 18, 2003 11:25 AM

As you know, a fair number of chefs with fancy restaurants have opened up additional restaurants in the city which are cheaper and more casual. Mario Batali, for instance, has Babbo and Lupa, Esca & Otto, Charlie Palmer has Aureole and now Kitchen 22 and Kitchen 82, Tom Colicchio has Craft and Craft Bar & Wichcraft, etc.

What chef with an established restaurant would you like to see open a casual less expensive place?

The reason I ask is that I work for a real estate developer who happens to have a large (5,000 rsf plus a 2,000 rsf mezzanine) waterfront restaurant space available in DUMBO that I think would be perfect for that type of restaurant, but I'm having trouble thinking of Manhattan and non-Manhattan chefs to contact and would greatly appreciate your help.

Thanks in advance!


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