photo by mussels
Stuart’s Zawinski’s Law of Menu Expansion:
All menus expand until they include sushi.
Tremont Tap House’s chef, Joshua Montague, has moved on. He’s going to work with his wife at her project, Lilly Handmade Chocolates. He’s being replaced by a Dan Cassano, “formerly the executive sous at Blue Point Grille.” Also in the article:
“You’ll start to see some subtle changes to the menu,” says partner Jason Workman. “We will add some sushi, for example.”
photo by the_big_e
Sushi isn’t a subtle change for Tremont Tap House. At best it will be a distraction, both for the kitchen and for diners. Well, maybe not “diners,” but me. I’ve enjoyed several meals at the Tap House so I’ll hold off judgment until I’ve had a good sample of Chef Cassano’s food, but this is weird. Weird and wrong.
photo by cormack13
photo by slowburn
photo by bcjams
photo by janettowbin
I agree Stuart, this is disappointing news!
I don’t understand how expanding a menu to encompass a chef’s forte can be disappointing…especially before some one has actually tried the sushi??? The guests have really responded well to the sushi and is sold out nearly every night. This isn’t a gas station or pizza parlor… all of our seafood and meats are butchered in house and it allows us to be more efficient in using product wisely and to not be wasteful; in essence it helps us to keep cost down (for the guest) by fully utilizing product. The quality of product we use here is far above any bar in Cleveland, and far above most of Cleveland’s “fine” dining restaurants. I ask you to please give it a chance first. Thanks for dining with us though, we will continue to evolve our concept always, and while it may not please everyone…we will strive to push the boundaries of our cuisine and the Gastropub concept..