Description
I saw this sign that cracked me up; a pop-up dinner with the guys that ran the now out of business Hot and Soul?
$100pp for an evening with a "chef" who ran a hole-in-the-wall joint in Oakland Park? These are the big chefs they're showcasing? I'm sure Chef Mike will enjoy the big open kitchen here after cooking in that cubby hole kitchen he had at Hot and Soul.
How are they justifying the cost of this place with 2 26 seat dinners a month?
Previous Musings
Imagine the experience of watching the mastermind behind Yolo's Sticky Calamari, Tarpon Brewery's Sausage and Peppers with Mayo, Fork and Ball's Buffalo Chicken Balls and Spatch's not so hot hot sauce, Peter Boulokos, make weird foods you'd never think of ordering for just 155pp. This doesn't appear to be an actual restaurant; that is a place open to the public where you can walk in 6 or 7 days a week; it seems they have 2 special dinners a month for a fixed price. When they announced the restaurant it appeared they planned on having "guest chefs" but I don't see any chefs mentioned in any of the advertisements.
A year later I have no idea what this is; they have some charity events scheduled which are convenient to ensure you have some customers. It's not clear if it will be a restaurant or if they'll just make the pretzels for Township due to open next door.
This reminds me of the Grateful Palate, a tasting restaurant that used to be on SE 17th. They have seating where you can watch the "chefs" do their thing; the problem is you have to find a chef worth watching. Will the mastermind behind Spatch's chicken with hot sauce and Yolo's asian calamari be showing off his fish cutting skills?
The nightmare rages on, as the YOLO people are opening yet-another restaurant on Las Olas. This one will be in the new 1 W Las Olas building; next to the disaster named The Tilted Kilt.
10 years ago, who would have thought that the people serving gray tuna at Tarpon Bend would own 5 venues on Las Olas?
The idea here proves that Tim Petrillo lives in a world of delusion; they plan "small groups" of diners who will sample tasting menus from "famous chefs" that they're supposedly going to fly in from all over the country. How much will these dinners cost, $400?
While this restaurant touts "The Restaurant People", Petrillo heads 20 LLCs and Corporations related to their restaurant and real estate.
Hopefully they'll have a golf cart shuttle from YOLO so you can use the valet.
Some comedy is that because the restaurant is first come, first serve seating, you may not get to sit with the people in your group if you arrive late or have a large group.
Chris Miracola (Former Chef of TRP's S3 Restaurant)
Jorlian Rivera (Current Chef at TRP's S3 Restaurant)
Another WINNING concept from TRP
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