Troy Graves Opening Red Door in Duchamp Space

It looks like you actually can go home, but it may not look the same. Chef Troy Graves has taken over the Duchamp space, which shuttered in late February, and will open Red Door with partners Christopher Peckat and Fei Tang on May 3.

Red Door, whose name is inspired by people painting their front doors red to mean "welcome," will have globally inspired pub fare and be equal parts bar and restaurant, with a sprawling outdoor garden to seat 100. And yes, the front door here will be painted red.

The team is making some cosmetic updates to the space (reupholstering bar seats, adding more high-top tables in the bar, painting the walls a warm light sea foam green color to balance darker reclaimed wood), but otherwise it won't change much from when it was Duchamp.

The menu will break down into five sections: snacks, veggie, meat, seafood and on bread with everything coming in under $16. Dishes will be inspired by different regions around the world, whether that be Germany (rabbit schnitzel), Korean (bulgogi spare ribs), U.S. (lamb neck sloppy joe), Italy (fried mortadella with tonnato) or Quebec (poutine with chicken confit). Other dishes, shown on the working menu below, include bone marrow with escargot; ricotta gnocchi with grilled escarole; hanger steak with charred ramp butter; soy-cured salmon with Asian pear and cucumber; and corned beef tongue reuben with sauerkraut and gruyere.

Red Door will also kick off a brunch series, but it'll be more than bacon and eggs. To take advantage of the tree-covered outdoor space, the restaurant will host various events for brunch that will often focus around barbecue and grilling, like a pig- or goat-roast or a day dedicated to meat on a stick.

The seasonal beverage program, also inspired by global regions, will be crafted by a still-unnamed mixologist (but it's apparently someone coming from a well-known restaurant). That list will feature about nine cocktails ranging between $8 and $11, like the yuzu julep (Hibiki 12-year whiskey, yuzu juice, muddled shiso); high tea (Chinese orange blossom tea-infused bourbon, bitters, flamed cinnamon); and luna rossa (Edinburgh gin, cynar, sweet vermouth, soda water and caramelized blood orange). The list will also have about 30 different craft beers from around the world.

Fun fact: in taking over this restaurant, Graves and Peckat are reuniting. The pair worked together when Meritage existed in this space; Graves was exec chef and Peckat was manager. With the opening of Red Door, it's like a full-circle moment for the duo. Or rather, being welcomed back home.

Check out a working draft of the Red Door menu