After opening Homestead, the Berkshire Room and a second outpost of West Town Bakery, the Fifty/50 group can finally take a breather, but they aren't stopping for too long. Next on the docket is West Town Bakery and Diner, where executive chef Chris Curren and executive pastry chef Chris Teixeira are currently drumming up ideas for a new menu.
"We are looking to do more of a classic diner menu," Curren, a diner lover, says. "Something that will appeal to both people who enjoy food and the classic diner setting."
The menu likely won't change until late August or early September, but when it does it will be a complete overhaul, balancing out the current breakfast-heavy fare with more all-day breakfast and lunch selections. Like all great diners, it'll have "stick to your ribs, greasy spoon" kind of food like chili, country fried steak and "a great burger." That is not to preclude the vegan diners who appreciate the current menu focus. The team is looking to create something for everyone in a fun atmosphere.
With a liquor license they'll be able to do some unique things like offer up boozy milkshakes. They also plan to sell "cheap, old man beer" like PBR and Schlitz. And with the bakery component, Teixeira will be whipping up classic diner desserts like sky-high pieces of cakes and maybe even Jell-o, because what's a diner without red cubes of Jell-o?
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