Jill Buchanan, Matt Janke and Mike Easton are teaming up for a new restaurant on Harbor Steps.
Matt Janke, Jill Buchanan and Mike Easton don't want the menu at the soon-to-debut Lecosho to be pigeon-holed. They're determined to do food they like, no matter what country it's from. The only requirement? That it's delicious and made with local, seasonal ingredients, whenever possible. Check out part one of this week's Grillaxin to learn more.
SW: What have you been eating lately that you've loved?
Matt: I made some lamb last night.
Chef Mike: I did my favorite pasta with sardines the other night.
Sardines are fantastic. Even the canned ones.
Matt: I love mackerel.
Chef Mike: I like to cook mackerel with other strong flavors to kind of neutralize the fishy flavor. I like to pan roast it with fennel and olives. Mackerel is going to come frozen because it's not from these waters. I prefer to get it frozen from the fish stand. If it's been frozen on the boat, it doesn't get any fresher.
: Matt, are there still people who don't realize you are no longer at Matt's?
Matt: All the time. But I've had a great couple of years playing with my son and I am very positive about this partnership. I'm looking forward to it.
Jill: We feel like this situation is coming together in a magical kind of way.
Matt: It's great to take on a project like this with a person who's not your spouse. This way, you might actually get to take a vacation with your family. My relationship with Jill is as cordial and friendly as a business relationship can be. I'm at a more grownup place in my life when I opened Matt's.
: So, what's the target date?
I'm giving a standard answer to this question right now. There are a couple of things that are out of control right now, so we can't really predict an opening date. But I'm directing people to my blog, Lescho.com.
Check back for part three of this week's Grillaxin for Matt's recipe for Cavatelli with Bursted Cherry Tomatoes.