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“I feel fortunate that I can learn directly from people I admire and respect and who were nice enough to give me advice and help.” Proper: Our brisket—it’s amazing! Fried chicken is awesome. Proper is still so new to me that I almost want to say the whole menu. Do you change your menus often? We do change them. At theAVENUE we change our menu once a year but there are some core items that will always stay. We are working on a new menu now for theAVENUE and I'm excited because we will roll out a lot of new items but stay true to the favorites. We always try to add new things without taking away too much. If you had to describe your restaurant style in one sentence what would it be? Original, creative, unique. We try to do things that are fresh and exciting. Those are the items that stand out to people and our style is very forwardthinking. Do you eat at other restaurants around town? What are some of your favorites? I have a few: Brick and Mortar, Z Grille, Gratzzi, Ruth's Chris. Several places in Tampa as well: Avoroni's, Donatello's. I love Bern's—it’s such a unique experience. The Epicurean Hotel is amazing. I like the Don Cesar and the Vinoy. Good food and good drinks. I'm pretty low key. When I’m not working I like to be able to escape and relax. What's the strangest thing you've ever eaten? Probably escargot. It's not for me. What was your most memorable meal? I’d say the first meal at each place when it opens. Not testing the food, but actually sitting down and enjoying a meal at each place for the first time. It’s pretty cool when I actually get to enjoy the food as a customer. Being able to sit back for just a few minutes and look around...you got to take it in. Did you ever want to be something other than a restaurant owner? Basketball coach or sports broadcaster. What's next for you and the Hunger + Thirst Restaurant Group? Honestly, right now I want to focus on the four concepts—they are still young. Having four in this market is amazing. If I didn't open another place I'd be just as happy as if I opened 10 more. Our main goal for 2017 is to focus on our catering and events. We're currently building an offsite kitchen; we offer catering now but we want to be able to do a lot more. We will have a menu from each concept. We are getting close—we have the space, and we just need to finish the build. I’m hoping we will be up and running by end of summer. theAVENUE Park & Rec Proper MAY/JUNE 2017 localsDISH 21


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