Bascule Wine Bar owners Jason Prah and Scott Harney are making swift progress on their forthcoming wine bar and bistro in the former Urban Union space, slating the opening for next month. Construction and cosmetic work began this week. They're starting to fire up the wood-burning oven. And they've named their chef, eight-year Gibson's Restaurant Group vet Michael Burkauskas, who says his opening menu is "95 percent finalized."
Burkauskas will mostly fill his menu with interesting yet simple preparations of seafood, meats, and small plates at affordable price points that he hopes will appeal to the diverse clientele near Taylor Street. "I want to let the ingredients shine," he says.
The former Luxbar executive chef highlights a dish with a familiar name—his "Duck, Duck, Goose"—a play on corned beef hash. Burkauskas will make a hash with duck meat and add foie gras and duck egg.
Other dishes include rabbit porchetta, a skate wing with capers and raisins, and a burger with locally-farmed toppings. Also expect lots of shellfish, lamb and veal on the menu at opening.
Burkauskas, who opened multiple properties for the Gibson's group, has only good things to say for his former employer and says he joined Bascule for the mix of personal relationships and culinary control. "I wanted more freedom to do my own thing," he says. "I'm excited to let this thing fly."
· Acclaimed Sommeliers Bringing Bascule Wine Bar and Restaurant to Taylor Street [-ECHI-]
· Bascule Wine Bar [Facebook]
