And, speaking of Indigo Road, the restaurant group recently released additional details about its Atlanta area Oak Steakhouse location, set to open in Alpharetta next year.
According to a release, the menu will mirror the menu currently available at the Charleston location, described as “a mix of classic steakhouse features, as well as a farm-to-table locally driven selection of seafood and vegetarian dishes.” (That’s maybe a slight stretch: I recently ate at Oak, and noticed the only dish on the entrée page suitable for non-carnivores was an undescribed $18 item poetically called “vegetarian plate.” But what would a vegetarian be doing in a steakhouse anyhow?)
Jeremiah Bacon, executive chef of the Oak Steakhouse here, will help hire the new restaurant’s chef. Continue reading
The prix-fixe price tag on Charleston Restaurant Week meals is undeniably a draw for eaters who want to cap their dinner spending at $30 or $40 a person (assuming they’re not drinking.) But local chefs say diners don’t always stick to the program once they’re seated for their three-course meal.
Restaurant Week patrons use the promotional-priced event to “check off restaurants (they) haven’t been to,” says Jeremiah Bacon, executive chef at The Macintosh and Oak Steakhouse. And given the opportunity to explore a menu they’ve never before experienced, they’re apt to stray from the melon salad and shrimp-and-grits on the preset Restaurant Week menu and choose dishes from the standard line-up.
According to Bacon, such behavior doesn’t occur as often in very ritzy restaurants: He estimates 80 to 85 percent of Restaurant Week guests at Oak follow through with their plans to order the $40 steak dinner. At The Macintosh, though, “it’s fifty-fifty.”
Bacon says The Macintosh’s price point helps explain the discrepancy. The restaurant also deliberately exposes guests to its regular menu by bolding the Restaurant Week-eligible items instead of printing a separate Restaurant Week sheet.
“I think it works,” Bacon says.
Still, even when presented with a wide range of choices, Bacon says certain guests can’t find what they want. That’s because the announced event menu is subject to change if produce or proteins suddenly become unavailable. For Restaurant Weekers who like to plan out every order in advance, seasonality – taken to an extreme by the dozen or so restaurants which refuse to commit to a bill of fare before the week begins – is an aggravation.
“Once in a while, we’ll hear someone say ‘this isn’t the menu I saw online’,” Bacon says. “But we print the menu every day.”