The concept of Butcher and Singer? A “40s-supper-club-style steakhouse.” Interesting, yes?
Check out this quote from an interview of Locasio back in ’07:
Q. What’s it like to be a chef in the Philadelphia restaurant scene right now?Supper club, you say? Touché.
A. Philadelphia is an up-and-coming town, a culinary-driven city, and it’s now a very nice place to shop. We used to be a meat and potatoes city, but now we’re able to do new and interesting things, especially at Barclay Prime, where we use unique fish and meats. Sometimes we do venison racks and wild boar racks, and we have seven fish on the menu. For a concept restaurant, we’ve been able to broaden our horizons to become refined within those concepts. We’re able to do a little bit of everything.
We do have a lot more to do, though. We could use a good dinner or supper club. We’re missing brasseries and bistros. Philadelphia is ready for more high-end dining to let cooks and chefs do what they do best.
Did James plant the idea in Stephen's head or vice versa?
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