Since his recent departure from Stout Barrel House, Chris Curren has teamed up with The Fifty/50 Restaurant Group (The Fifty/50, Roots Handmade Pizza) and will serve as their executive chef at both farm-to-table restaurant Homestead and the craft cocktail lounge The Berkshire Room.
After spending the last 11 years as a chef at some of the top restaurants in Chicago and Cleveland, Curren will bring his former chef de cuisine from Blue 13 on board with him at Homestead. The menu they've been working on together, rooted in "rustic elegance" will feature meat, seafood, and vegetarian dishes, as well as handmade pasta, sourcing many of their ingredients through Homestead's 1,000 sq. ft. organic rooftop garden and other local purveyors. Curren's cuisine at The Berkshire Room will include about ten cocktail lounge bites including bison tartare, a Plougman's Lunch, and fresh-shucked oysters. Both concepts are slated to open early this summer.
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Chris Curren [Photo: StarChefs]