Why the country’s best sandwich makers are expanding into fine dining.
Five or so years ago, for many restaurateurs, opening a sandwich shop was a way to bring fun and creativity to their work. According to Mason Hereford, when he, Colleen Quarls, Nathan Barfield, and the rest of the team opened Turkey and the Wolf in 2016, each of them had recently been a sous chef at a higher-end restaurant. “Turkey and the Wolf was our way of getting away from all the things that we had been doing for years ...
But now, diners are increasingly interested in experiences, whether that’s still a reaction to lockdown confinement or becauseon visiting restaurants for the vibes. “I think people are looking for maybe something a little bit more special and a little bit more elevated. And food is such a big part of people’s lives too ... the customer’s expectations are so much more elevated,” says Peter Lemos.
With their sit-down restaurant Grazie Nonna, Casey Patten and Gerald Addison “talked about a concept where a lot of the core philosophies from quick service sandwich shops ultimately apply,” Patten says. “How can we build something that’s casual but fun?” Patten had already found success with sandwich shop Grazie Grazie, and according to Addison, the goal was to get people to make Grazie Nonna their weekly regular spot in just the same way a sandwich place might be.
Mostly, these chefs are reapproaching fine dining with new eyes. According to Hereford, Turkey and the Wolf chef Phil Cenac wanted to expand into dinner service at a higher price point, and whereas first the team took their fine dining skills and applied them to stuffed sandwiches, now the reverse is happening at Hungry Eyes.
This is how it should be. As more people than ever understand, there is no one way for food service to look, no one standard of quality. There are lessons to be learned in every corner of the industry. The next time you sit down for dinner, you can think to yourself, maybe this was all inspired by a great sandwich.Thanks for signing up!Oops. Something went wrong. Please enter a valid email and try again.
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