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Daniel Stern talks (a little bit) about new restaurants
Daniel Stern talks (a little bit) about new restaurants
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Let it be known that it ain't easy getting info out of Daniel Stern. But Meal Ticket really wanted to try for more details on the chef's forthcoming Philly projects � R2L in Two Liberty Place and MidAtlantic at 3711 Market (here's what we got so far) � so we caught up with him via e-mail.
After the jump, find out what he's willing to divulge about his two new up-for-autumn restaurants, why he thinks Rae didn't work out in the Cira Centre, how often you might spot him at his flagship restaurant Gayle (617 S. Third St.) and more.
So where have you been lately? We haven't heard from you in awhile.
I�ve been around! I�ve been really been focusing on these two new projects, in addition to my babies: Gayle and my son, who is 18 months old.
What, in your view, tripped Rae up at Cira? Was it a result of the economy?
I'm sure the economy was a factor. It has not been the best environment for any business, but we were able to make great relationships and have a great run, and I look forward to seeing what comes next from that area.
The idea behind MidAtlantic � celebrating the culinary backbone of this very region � is an interesting one. How did you land on it?
I�ve always been very interested in history and stories and how they relate to food. The heritage and regionality are a great jumping off point for creativity. I grew up in Philly eating this type of food and it�s really influenced me, even though I�ve worked and lived all over the world.
Are we right in thinking there will be a bunch of local beers on draft at this "modern taproom"?
Yes ... there are a ton of great local beers and we�ll definitely have those on draft.
Regarding R2L � should we take the "R" to represent a reincarnation of Rae?
The R is the creative inspiration behind the restaurant. Literally it stands for my grandmother, Rae: She was a major influence not just in my cooking, but in my outlook on hospitality. It just grows from there.
This is a completely new restaurant with a serious focus around the bar and bar dining. We're going to have a significant beverage program and the food will be refined contemporary cocktail cuisine.
Where are you eating these days? Any Philly restaurants, new or old, that you've been impressed by lately?
I always love to stop at Ansill on my way home, and look forward to seeing him back open in the fall. I haven't been yet, but when I get some time I need to stop in at Bibou. I've heard great things.
How often might we find you at Gayle, whether dining or cooking?
Every day. I've been working on all of our development out of Gayle and the back patio is also my favorite hideaway in the city.
ansill's reopening?!?! Thank god!
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