Going out to dinner.
Normally, you start at the bar. Eventually, you order food. And when you’re done, you get a check.
Hmm. Interesting.
Exactly zero of those things are happening here.
Here being Gunshow, Kevin Gillespie’s stupefying new restaurant where the chefs push around pork carts, there’s wine and beer but no bar, and the menu doubles as your receipt (more on... everything later), taking reservations now for next Wednesday night’s opening in Glenwood Park.
You’re initially confused here. And that’s perfectly understandable. After all, it’s not every day you see a walk-in cooler in the dining room, chefs walking around like servers and some 130-year-old railway station benches where the bar should be. Just go with it. Pork risotto is on its way. That’s all that matters.
See, everything’s cooked continuously throughout the evening (it also rotates weekly). So instead of ordering from a menu, the chefs just push carts around. Carts full of Guinea hen, slow-cooked lamb leg and spring vegetables in Georgia pollen. (No, really... pollen.) You take what you want. They mark it down on your menu/receipt.
Although if you must have a predetermined menu, reserve the six-top dubbed “Kevin’s Table.” It starts at $1,000 and is fully customizable. So if you want black truffles, caviar and champagne, he’ll make it happen.
He’ll make fries happen, too, if you want some fries or something.
Normally, you start at the bar. Eventually, you order food. And when you’re done, you get a check.
Hmm. Interesting.
Exactly zero of those things are happening here.
Here being Gunshow, Kevin Gillespie’s stupefying new restaurant where the chefs push around pork carts, there’s wine and beer but no bar, and the menu doubles as your receipt (more on... everything later), taking reservations now for next Wednesday night’s opening in Glenwood Park.
You’re initially confused here. And that’s perfectly understandable. After all, it’s not every day you see a walk-in cooler in the dining room, chefs walking around like servers and some 130-year-old railway station benches where the bar should be. Just go with it. Pork risotto is on its way. That’s all that matters.
See, everything’s cooked continuously throughout the evening (it also rotates weekly). So instead of ordering from a menu, the chefs just push carts around. Carts full of Guinea hen, slow-cooked lamb leg and spring vegetables in Georgia pollen. (No, really... pollen.) You take what you want. They mark it down on your menu/receipt.
Although if you must have a predetermined menu, reserve the six-top dubbed “Kevin’s Table.” It starts at $1,000 and is fully customizable. So if you want black truffles, caviar and champagne, he’ll make it happen.
He’ll make fries happen, too, if you want some fries or something.
