I spoke with Chef yesterday and found out he's working on a new project.
First, a proper introduction for those that don't know of his work.Charlie, as he prefers to be called, is one of the finest sugar chefs in the country. Pretty much, if you can sculpt it, he can make it edibly sweet.
Most recently, he ran the kitchen at Majid's, where I met him. His food is very straightforward, but his garde-manger is quite signature. You'll always know when this cook is stirring the pot, so to speak.
He's a classic chef, so we got on great. Mind your station, he's your best friend. Slack off and life is no good for you. Shifts working alongside him are a constant stream of humorous quips, quibbles and knowing glances. A lot of fun, for sure- but come rush, it's all business.
A well-oiled machine, as it should be.
His partners and him are looking at a few locations, so I don't have much to report there. I can tell you that the concept will revolve around 'American Culinary Classics.'
I'm excited about this- geeze, I'm going to go broke with all of the new and exceptional dining options in our fair city...