Hot, Lukewarm, or Freezer-Burned? With Zach Chambers

Each week we ask a pro what’s hot, lukewarm and freezer-burned in the food world. This week’s guest: Zach Chambers, chef at Anchovies & Olives and Bar Cotto.

HOT: Southern food. “I’m seeing Southern-steeped restaurants and bars popping up more and more. I love the food! The Wandering Goose, Witness, and Bar Sue are just a few in my neighborhood, and all seem to be doing a solid job of dishing out delicious food and drink.”

LUKEWARM: Gastropubs. “Don’t get me wrong, I’m a huge fan of good food and good drinks in a well-designed space, but I feel like the model has been established at this point. In a city where great food and great drinks are the norm, the concept is a given.”

FREEZER-BURNED: Elevated mac ’n’ cheese. “The basic model is sound—and delicious—but the froo-froo versions just seem like a cop-out when a thoughtful dish is really the answer. Truffles, lobster, and pork belly deserve a better fate.”

 
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