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Checking in with Matthew Levin: Rubb, Masano ... something else?
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Checking in with Matthew Levin: Rubb, Masano ... something else?
Yesterday, Meal Ticket asked you to come up with a cheeky moniker for the as-yet-unnamed pig that'll serve as the mascot for chef Matthew Levin's forthcoming barbecue restaurant Rubb. Today, we're talking to the former Lacroix chef, who's sharing the latest info on that spot, his anticipated NoLibs restaurant Masano � and a few clues for what we can expect from him in the future.
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| fahrenheit825.com |
The first thing we asked Levin: With Masano up for a late '09/early '10 opening, why'd he decide to take on a second project out in Manayunk � especially a barbecue spot, when it seems like quality smoked meat is cropping up all over Philly these days?
Turns out the idea's been on the burner for a minute now.
"When I set out that I was going to do restaurants, I had four concepts in mind," says Levin (pictured with dogs Arthur and Saddie)."One of them was a barbecue restaurant, one of them was a tweaked-out raw bar place, then there was a pizza place, and Masano, my progressive bar food place. [But] the more that I started to dig into the Masano project, the more I realized it was a bigger deal than I had originally imagined."
Given Masano's timetable, Levin figured he might as well tack something off his restaurant list in the meantime. That's how Rubb, scheduled for a mid- to late-September opening at 4445 Main Street in Manayunk, came about.
The 25-seater, an all-brick, terracotta-floored space, will feature four in-house smokers, each of which will employ a different kind of wood. The menu will be unconventional for a barbecue spot � while they'll do pulled pork, brisket, ribs and sausage, Levin's also planning on offering up options like smoked turkey breast and Berkshire pork belly. The meat Levin seems most excited about, though, is Elysian Fields lamb, a hyper-exclusive purveyor that supplies the likes of Charlie Trotter, Thomas Keller and Danny Meyer. Levin, who built up a relationship with Elysian during his time at the Rittenhouse, says he'll serve the coveted lamb with a North African mombasa pepper sauce. Levin adds that he plans on going for a beer-only license � "no booze in the bug juice," he laughs. There will be a small outdoor seating area.
"Everybody always told me that, me personally, I never fit into Lacroix," says the be-tatted Levin. "I guess it was a little too snooty?" Now, with Masano � a portmanteau of his name, with the names of sons Sam and Noah � Levin feels that he has "an opportunity to be myself." The 4,000-square-foot space, in the 201 Green complex, will carry a "really stripped-down, warehouse kind of feel." Food will be more along the lines of the food-forward stuff the chef did at Lacroix �� it'll be prix fixe format, along with an a la carte bar menu and a "large raw bar component." Servers will rock mechanic shirts and Chucks, in another move distancing this concept from Levin's former employer.
So Rubb by the fall, Masano sometime in winter. Anything else we need to know about, Matthew? "There is something working," the chef teases. "But I can't talk to you about it yet."
[...] Meal Ticket has the latest on Rubb, Matt Levin’s Manayunk BBQ spot aiming for a September opening. It’ll be a small 25-seat spot with four smokers, each using a different wood. The menu highlight will be the exclusive Elysian Fields lamb served with a North African pepper sauce. [Meal Ticket] [...]
[...] Checking in with Matthew Levin: Rubb, Masano … something else? [Meal Ticket] [...]
Elysian Fields Lamb with a North African Mombasa Pepper Sauce. Hilarious. This is why I quit Lacroix. There is no such thing as a North African Mombasa pepper sauce, first of all Mombasa is in Kenya which happens to be in East Africa, the chili pepper which is referred to as a Mombassa is simply a generic bird chili and it is not from or used in North Africa. Besides that Keith Martin's lamb is so delicate you would never pair it with any heavy barbecue sauces let alone a spicy one, it's like putting ketchup on Kobe Beef.
"Ketchup on Kobe Beef". hahaha that made my day. I agree with the North/East Africa part but I'll take your word for the lamb.
[...] Back in August, Levin told Meal Ticket about two pending restaurants: Rubb BBQ in Manayunk and Masano and Second and Green. He’s no longer involved with either project. [...]
its one thing to get formal training to be a "Chef" to go work at a restaurant, this is expected. Its a whole other story when these "Chefs" start opening concept restaurants which 1) wreak of narcism 2) make no sense at all. Sounds like this guy learned to appreciate food and the art of cooking very recently - - like after high school maybe or maybe even college. This guy sounds like someone who has an identity crisis.
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