Chef change amid drama, perhaps, at El Camino

[Robin Garr]

So I hear Jonathan Schwartz has left El Camino, perhaps not entirely under his own steam, and will be replaced by a former chef de cuisine from Rick Bayless's landmark Frontera Grill and Topolobampo in Chicago.

That would be interesting news on several levels: Schwartz piloted El Camino to a series of quick, positive reviews (including my very laudatory one), and he had built what seemed to be a good program at Silver Dollar before moving on to the same owners' El Camino.

I'm busy and not really into dishing dirt, but if you guys don't have the story, I expect there are bloggers who lack that kind of restraint and will be on it.

If the new chef can bring Topolobampo/Frontera quality and flavor profiles to the Ville I will be eating out a lot more- if that is even possible.

I currently work at El Camino, I can tell you that while Chef Jonathan is a top notch chef, Our new Chef, Brian Enyart, is absolutely incredible. I have been working side-by side with Chef Brian over the past week and have learned more these past few days than I have in the past few years. His palette is more refined than anyone I have had the pleasure to work with.

As far as Chef Jonathan not leaving under his own steam, I know most of the story and there isn't any dirt to dish. He left of his own accord. Out of respect for Jonathan and Brian, I won't say anymore.

[Robin Garr]

there isn't any dirt to dish. He left of his own accord. Out of respect for Jonathan and Brian, I won't say anymore.

Thanks, Rick. I hope that's true, and I hope the astroturf blogs don't make anything up.

Curious, though: If there's no dirt, then why would telling the story go against having respect for the chefs?

there isn't any dirt to dish. He left of his own accord. Out of respect for Jonathan and Brian, I won't say anymore.

Thanks, Rick. I hope that's true, and I hope the astroturf blogs don't make anything up.

Curious, though: If there's no dirt, then why would telling the story go against having respect for the chefs?

It's not my place to speak for others. Plus, I don't know every detail, and I could be wrong. I just have witnessed nothing but professionalism from everyone involved. Jonathan is one of the best and innovative chefs I have ever worked with. The owners actually care about their employees and Chef Brian's pedigree speaks for itself. I find myself with a brand new enthusiasm, that has been lost after 23 years in the biz. These are exciting times.

Chef, you know you're in a good place with good people.

I hold this group in the highest of esteem, for no other reason but they are just good folk.

And damn fine at what they do.

I also have written more words about Chef than anyone. Did it before he emerged. I will smile watching him through his career.

That being said, a Bayless Protege' in Louisville? That kind of makes me happy as well)

You certainly are in a good place with good people.

So Rick- is the menu changing under the new Chef? We haven't made it in yet, but plan to soon.
Deb

So Rick- is the menu changing under the new Chef? We haven't made it in yet, but plan to soon.
Deb

No real big changes yet, but we are getting ready to open for lunch soon, then Saturday and Sunday Brunch in the near future.

Lunch there, Friday, was excellent.....about $12 and full....and happy.

What is the latest word? Is El Camino worth the wait?

What is the latest word? Is El Camino worth the wait?

I have yet to encounter any wait there longer than 10 mins but yes they are worth it.