Opening for breakfast, lunch and dinner daily, the forthcoming cafe is slated to serve up hearty rib-stickers including prime rib and fried chicken in the evenings; red flannel hash, omelets, Hangtown fry, huevos ranchers and matzo brei with potato latkes for brunch; oyster po boys and burgers for lunch and butterscotch pudding and pies for dessert.
But behind the griddle will be the familiar face of Executive Chef Josh Silvers, who has owned the iconic Railroad Square restaurant for more than ten years (as well as nearby Jackson’s Bar and Oven). Though the names have changed over the last few years, the soul remains the same — evolving with the times and with Silvers’ own culinary outlook as he’s shed more than 40 pounds and come to rethink the kind of food he’s eating.
Calling his new menu “wholesome comfort food”, Silvers focus is on visceral, familiar flavors rather than haute, aspirational dishes. “It’s not so cerebral. I want you to just be able to close your eyes and say, ummmmm,” he said.
For the next several weeks, Petite Syrah remains open, serving up some crowd favorites from the past. The exactly closing date for the restaurant is still up in the air, pending city permitting and signage issues, but the changeover is likely to happen within a couple days.
Stay tuned for more details.