What exactly is an American brasserie? ..
They are inspired by the wonderful traditions of European brasseries and American English gastropubs. They are a familiar, accessible place where you know what you are trying to get. What makes it American is that we do it with a little more attitude. It’s more fun and the part is more generous. Dubai already has three restaurants in Maine and is doing very well.
You are from canada Why focus on New England? ..
Montreal is pretty close to New England and I spent a lot of time in Maine and Vermont. But as a Canadian, I couldn’t escape by opening a restaurant without poutine with the wonderful Bloody Caesar (Bloody Mary made from Kuramato juice). The latter cheese curd is imported from Quebec.
What else is on the menu? ..
Focus on seafood such as various chowder popular in New England and the famous crispy fish tacos. We also have a large selection of raw seafood, including a wide variety of oysters. The grill is also important. We make great burgers and serve a variety of American style steaks. There are also more surprising and contemporary dishes, such as fried chicken with caviar. There is one basic menu for the entire venue, but it depends a little on which room you are in. Brasserie, for example, focuses on grilled dishes.
Will the wine list for New England and Canadian wines grow?..
absolutely. Here’s a list of many American wine celebrities. But what is important to me is that no one feels that any aspect of the experience is alienated. Therefore, we offer various price ranges. The list is easier to manage. I’m looking at 50 whites and 100 reds.
Please tell me about the site itself ..
We have taken over the gorgeous Georgian townhouse in Hanover Square. This project is part of the Great Portland Estate’s redevelopment of the square. Converting a building to commercial use is very complex as it is listed in Grade II. Each room has its own atmosphere. I want you to experience various things by freely moving around the space with less than 400 covers. It also has one of the largest terraces at Mayfair on the newly created Medici Courtyard on Great Portland Estate. We worked with Brady Williams to create a very theatrical design. We have been working on the natural beauty of the building. For example, there is a nice vaulted brick ceiling. Each room has its own style, but we don’t lend too much to the direction, it doesn’t feel the theme.
What appealed to you about the location? ..
Close to Selfridges and Soho, it makes a lot of sense to be on the edge of Mayfair. It is also close to Condé Nast’s new headquarters. Overall, it’s a great catchment area for us as a brand, and this area is a hub for hedge funds and art galleries. There are no paid members.Comprehensive and unpretentious, but there’s everything you’d expect to find in a private member club, including where you work during the day
Do you have a major staff?..
Approximately 25 people are assigned, including major senior positions. A total of 150 staff are required. Currently, the staff are complaining, but it’s not that difficult. Some have worked in similar locations such as Coya, Annabel’s, Roka and Chiltern Firehouse. Really, it’s the Avengers of management. The head chef is Stuart Caldwell (Roast, The Wolseley). He understands how to perform large-scale surgery without focusing on where the food comes from and without supporting small suppliers.
Please tell us about your background ..
My first waiting job was actually London. I turned 43 yesterday, so it’s strange to think I was working here when I was 19. My first job was at the original Soho House. It’s strange how far they went through Soho House. At that time, they had a Greek Street site and a Babington House.
What happened after London?..
I worked in several restaurants in Montreal and was promoted from waiter to manager. In 2005 I had many restaurants in Canada and worked in a group responsible for the design and development of their brand. I broke out myself in 2009 and now have about 10 restaurants across the Middle East. I currently run three restaurants in Dubai, but the fourth will open soon and there are several more restaurants in the pipeline.
What is the Dubai market after the pandemic?..
They handled it well. They were very quick and had a two month blockade, but that was it. Following this, the vaccination program was successful. There was limited capacity and no government support, but it ended very quickly.
Joe Gazar at Mayfair’s Main Restaurant
Source link Joe Gazar at Mayfair’s Main Restaurant