Was Robinss menu too ornate and complicated?
The cooking at Sheridan Square needs to go in a direction that is at once sophisticated and approachable. It should still remain upscale, but maybe be a little bit more accessible from a price standpoint. When will your new menu be in place? August 11. But I’ll be running specials and intertwining my dishes with Gary’s in the meantime. I want to take full advantage of the wood grill and am going to do a grilled octopus with shaved fennel, oranges, and mint. I want to do a wood-grilled quail with sweet-corn succotash — clean, bright, American flavors. I want to contact Anson Mills about getting grits and doing Anson grits with really good Cheddar cheese, mascarpone, and house-smoked bacon. I want to do a bone-on rib eye, finished in the wood oven. That kind of thing. Does this mean you’re not opening Bedford Falls? With the economic climate what it is, I couldn’t get what I needed to launch that project. Sheridan Square will take on the purest identity of what I envisioned for Bedford F
