Chef Chris Curren (Photo: Blue 13)
Well, that was quick.
Just last week, I wrote that Chris Curren had resigned from LGN Group, which owns Stout Barrel House & Galley. Now comes word that he has a new gig as executive chef of The Fifty/50 Restaurant Group (The Fifty/50, Roots Handmade Pizza, West Town Bakery & Diner, etc.).
Curren will helm the kitchens at farm-to-table restaurant Homestead and craft cocktail lounge Berkshire Room as well as other projects with the group.
Homestead, which re-opens in May, will feature Curren's "rustic elegant" cuisine of shareable plates of meat, seafood and vegetarian dishes. He'll also make use of Homestead's 1,000-square-foot organic rooftop garden and a private "Homestead-only" farm outside of the city. He's also set to make changes to the menu at West Town Bakery.
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