Originally Posted by
Non-NonRev
My guess is that it depends both on the chef and on the 'concept' of the outpost restaurant.
It would seem that the most success would be had with a menu designed to honor the chef's 'brand', but that would be adjusted/enhanced to take into account locally-sourced ingredients.
Secondly, the chefs who will permanently be cooking at the outpost should be well-trained in the star chef's methodologies and philosophies, but should also be allowed some freedom to individualize the local menu.
I realize that what I'm describing is a hard balance to achieve.
I agree with everything you say. It's a hard balance to achieve but IMHO quite essential, otherwise the restaurant becomes a name badge and nothing else. If you diverge too far from the original chef's vision, then what is there linking it back to the original restaurant? Not a lot except for a name above the door and on the menus.