![]() “That’s what we want to embody here as much as we can: Rigor in the cooking, but joyfulness and abundance in the dining room, without too much formality.”įor the London-born Szymanski, Lord’s is going back to his wheelhouse of meat-focused cooking and in-house butchery that have defined the near first decade of his career: he counts The Spotted Pig, The Beatrice Inn (where he and Howard met), and Cherry Point on his résumé. ![]() ![]() “I think he’s our spirit animal,” says Szymanski of the English chef behind the London nose-to-tail institution, St John. If Dame is a playful English lady, Lord’s is Fergus Henderson. 3, with reservations going out on Resy Sept. They toured the space in January of this year, signed the lease in May, and now, Lord’s is set to open on Oct. So, when such a restaurant space located just three blocks away from Dame hit the market, they pounced. You know what happened next: Szymanski and Howard pivoted to making brilliant fish and chips and opened Dame as a British seafood restaurant, after a wildly successful pop-up that launched in June 2020.īut Howard and Szymanski never stopped looking for a place that could accommodate their original concept. Alas, Szymanski and Howard would have all but six services to test drive pork rillettes, chicken and sweetbread terrine, and other offal-y treats before COVID-19 shut down their pop-up, named Dame. The pair dreamt of a nose-to-tail English concept with a wood-fired grill. In March 2020, Howard and Szymanski were out of jobs - and not because of the pandemic: The duo had finally decided to go out on their own and be their own bosses.
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