John "Chainsaw" Taus departing Snackbar

Photo l Collin Flatt for Phoodie.info John Taus John "Chainsaw" Taus, the chef who recently earned Snackbar (253 S. 20th St.) three bells from Inquirer critic Craig LaBan, told Meal Ticket today he will be leaving the Rittenhouse corner boite shortly. Taus, who said the parting was amicable but declined to elaborate, said he will "get these guys set up, and then roll." We're waiting on a comment from Snackbar owner Jonathan Makar and will update when we speak with him. UPDATE [15April10]: Makar had this to say about working with Taus: "I think I speak for everyone when I say we had a great time working with him. Chainsaw's menu really connected with the neighborhood, and he really was a dream come true. He came into Snackbar at a time when we needed a chef who would listen to what the neighbors really wanted." Makar added that Taus' sous chef of a year and a half, Dustin Shockley, would move into the executive chef position at Snackbar. "Dustin has been here almost as long as Chainsaw has. We're excited to see what he's going to do. He's from Maine, and he's putting his recipe for clam chowder on the menu in a few weeks. Dustin is a great fit, and Chainsaw paved the way for him... we're busier than ever, so they did their job well." Mike H Posted 2010-04-13 13:08:22

options

John "Chainsaw" Taus departing Snackbar

POSTED: Tuesday, April 13, 2010, 6:03 PM

Filed Under: Chef Salad | Dirty Dishes

Photo l Collin Flatt for Phoodie.info

John Taus

John "Chainsaw" Taus, the chef who recently earned Snackbar (253 S. 20th St.) three bells from Inquirer critic Craig LaBan, told Meal Ticket today he will be leaving the Rittenhouse corner boite shortly. Taus, who said the parting was amicable but declined to elaborate, said he will "get these guys set up, and then roll." We're waiting on a comment from Snackbar owner Jonathan Makar and will update when we speak with him. UPDATE [15April10]: Makar had this to say about working with Taus: "I think I speak for everyone when I say we had a great time working with him. Chainsaw's menu really connected with the neighborhood, and he really was a dream come true. He came into Snackbar at a time when we needed a chef who would listen to what the neighbors really wanted." Makar added that Taus' sous chef of a year and a half, Dustin Shockley, would move into the executive chef position at Snackbar. "Dustin has been here almost as long as Chainsaw has. We're excited to see what he's going to do. He's from Maine, and he's putting his recipe for clam chowder on the menu in a few weeks. Dustin is a great fit, and Chainsaw paved the way for him... we're busier than ever, so they did their job well."

Mike H

Posted 2010-04-13 13:08:22

Cant wait to see where he ends up, his dish at the Chefs dinner at Bistro La Minette was one of the best

adam

Posted 2010-04-13 13:27:51

that lamb dish was pretty sick

rory

Posted 2010-04-13 14:41:28

i want more of those leeks!

Phyllis Stein-Novack

Posted 2010-04-13 15:57:21

I reviewed Snackbar last December and it was a fine experience all around. I wonder where this talented chef will end up.

Grubber Lang

Posted 2010-04-13 17:14:05

Word round the campfire is that he's not staying local. But that he will be back...

Allitia

Posted 2010-04-13 18:50:30

Bad news for us that he could be relocating--this guy is crazy talented.

AMiller

Posted 2010-04-15 14:38:14

Yeah the Lamb dish was amazing.  I bought leaks today in honor of them.  Although I have no idea how to make them that great.

danya

Posted 2010-04-15 15:34:57

Sad to see a good chef depart, but did someone say REAL NEW ENGLAND CLAM CHOWDAH? Yes!

Emily

Posted 2010-04-17 12:35:19

Think he could be going to Shola's new spot Speck opening in Nolibs?

Posted by Felicia D'Ambrosio @ 6:03 PM Permalink | Post a comment

Comments (0)

The Lite Choice Opens Flagship Store on 16th Street between Walnut & Locust
Notes from the Weekend: June 17
Free stuff for Father's Day
Rock Star cheese dinner at Di Bruno's
Gone Fishin'
Happy National Beef Jerky Day!
Vetri opening in the Navy Yard, plus a nod to Le Bec
Summer of Riesling Dinner at P&K
Now Serving: Tiffin Bistro
Now Serving: IndeBlue

About this blog

Founded in October 2008, Meal Ticket is a City Paper blog about food, drink and assorted other things that make you go mmm. We do recipes, interviews, restaurant news, commentary and much more. We don't do restaurant reviews here — those are handled in print, mostly by our critic (and Meal Ticket contributor) Adam Erace. Got a tip, question, thought or concern? Just want to say hello? Please shoot a note to caroline@citypaper.net.

Follow team Meal Ticket on Twitter:

@mealticket | @carolinerussock | @adamerace

Search this blog:

Topics:

Blog archives:

June
May
April

March
February
January