If anyone is equipped to handle the rigors of running an upscale hotel restaurant kitchen, it might just be Joe Rose. The former Sixteen and Pump Room chef has already put his stamp on Lockwood, churning out three new menus (dinner, lunch, and brunch) in just over two months, with two new bar menus coming in the new year. "I have kind of a short attention span," Rose admits. "I would love to be at one of those places that has a chalkboard menu that changes everyday because I feel that's how my brain kind of works."
Lucky for him, Lockwood boasts a dizzying number of menus for Rose to tinker with. "This place is a beast," he says. He's most excited about the venison, the black bass, and the polenta on the dinner menu; and the lobster roll and the play on cheesesteaks he added to the lunch. The menu flies between cuisines: if one dish is Asian, the next is probably French.
Rose credits spending his early years cutting his chops in country clubs for his experience in an array of styles. Country club diners, he says, are the same 300-400 people, eating there five times a week, all craving something familiar yet different. That experience is serving him well at Lockwood, moving from fine dining to bar food in a flash. "When I interviewed for this position, the one thing that really appealed to me was the fact that I get to do a little of everything," Rose says. It turns out he gets to do a lot of everything.