Chef Franklin Perdue will take charge of the new Central Standard Crafthouse & Kitchen

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It’s almost time for Central Standard Craft Distillery to unveil its new home. The Central Standard Crafthouse & Kitchen – the Midwest’s premier urban distillery, craft house and restaurant – will open to the public on August 14 at 320 E. Clybourn St. Downtown.

The project, which was announced in January, represents a significant leap forward for the local distillery, operated by co-founders Pat McQuillan and Evan Hughes.

Not only will it transform a once vacant three-story building on the outskirts of downtown; but the vast project will include a 20-table, 30-seat bar restaurant, tasting room, tour, private event space and a rooftop patio. In addition, the renovated space will house a 100 gallon still, which will produce all spirits served and sold on site.

On the restaurant side, McQuillan and Hughes have hired Franklin Perdue as executive chef for the new place.

Franklin, whose career has included positions at Boleo, the Peruvian-themed rooftop restaurant at the Kimpton Gray Hotel in Chicago, as well as Riverbend in Kohler where he has created innovative menus and dining experiences for hundreds of people. guests.

“Pat and I embrace the corporate philosophy that you always hire people who are smarter and more talented than you,” notes Hughes. “Franklin instantly elevates the culinary expertise of our team and brings a new perspective to our restaurant operations and menu. ”

The focus on fresh, seasonal ingredients sourced from small farms and local suppliers will be the focus of the restaurant, which aims to capitalize on the local focus of the distillery to create a menu that is both fresh and new and worthy of the field. urban distillery break.

“My approach is focused on generous, bold flavors and highlighting the nuances of each ingredient,” said Chef Franklin. “I love to create unique variations on familiar dishes and introduce guests to new and interesting ingredients. Being able to make someone’s day with an amazing meal is what brings me back to the kitchen every day.

The restaurant’s menu is still under wraps, but Franklin says he will infuse Central Standard spirits into some of his menu items, as well as create culinary pairings for staples, including Central Standard’s Door County Cherry vodka, the brandy North WI. and Red Cabin Bourbon.

“Our goal is to bring people back to downtown where they can enjoy a cocktail or a bite to eat with us before heading out to explore Milwaukee’s incredible nightlife,” says Hughes. “Now with the addition of Franklin, we are confident that our craft house and kitchen will be a destination for Milwaukeeans and out-of-town guests.


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