“ So many foods have origins in other places. “When you cook global food, it’s important that you are respecting the foundations and place where that food comes from,” he says. As he worked for different restaurants and traveled on his own, he gleaned inspiration from other chefs and restaurant experiences and the techniques and flavor profiles of those foods became part of his repertoire. Sandy would tell us about his travels, and we would try to showcase items that were indigenous to the area.” We all had to do research about the cultures and cuisines that we were featuring. “When I was working with Sandy at Coquette, we would do different specials for the month the dishes would be from different places like Korea or Mexico," he says. In fact the Dia Bom concept is driven by some of his earliest experiences as a chef, as well as the foods that he’s been privileged to cook throughout his career. But there’s something I miss about working in a restaurant.”įusion, Ramses says, is in his blood. “I’m cooking the food that I love, and it’s given me the opportunity to be very creative. “I’m very lucky to have had my private chef business take off,” says Alvarez. Most recently, Alvarez has worked as a consultant and private chef after being furloughed from his role as executive chef of Bistro 333 at the Hyatt Regency Hotel. His resume includes work with the Bartolotta Restaurants, Mason Street Grill, Water Street Brewery and La Merenda. Farwell Ave.ĭia Bom (which means "good day" in Portuguese) is the name of the innovative fusion concept headed up by Chef Ramses Alvarez, which will showcase a menu that combines modern Latin American cuisine with Japanese kushiyaki (skewered, grilled foods) and Chinese bao (dumplings).Īlvarez is a seasoned chef who attended culinary school in Mexico City, launched his career in Chicago and got his start in Milwaukee working with Sandy D’Amato of Sanford and Coquette Cafe. 17, there will be a brand new concept to enjoy at Crossroads Collective, 2238 N. "We would like to have a mix of interesting proven and unproven concepts.Beginning Monday, Jan. "As for restaurants, we are open to ideas," says Gokhman. It is projected to open in the fall of 2018 and will be managed by Cordial Consulting, run by Justin Carlisle and Dan Frame. The food hall will be aptly named Crossroads Collective and will feature six very different local restaurants in one large space. As a result, I realized that a single concept cannot be what Oriental Drugs was – a place that was so many things to so many people, offering a place for the community to engage." "We believe only a food hall can come close to replicating the energy and vibe of Oriental Drugs," says Gokhman, "In researching the history of Oriental Drugs, I truly understood the visceral importance of that institution to the neighborhood. For decades it was home to Oriental Drugs, complete with a quirky Asian-themed lunch counter, but it has struggled to find the right new tenant ever since the Oriental shuttered in 1995.Īfter an incredible amount of research and traveling to New York, Chicago and Seattle, Tim Gokhman, owner of New Land Enterprises, has a solution. The building on the corner of Farwell and North Avenues is a beloved but complicated space.
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