Bryan Emperor, whose concept and execution of an array of Asian foods led to Kalu in uptown Charlotte winning many favorable reviews -- including placement among Esquire magazine's Top 20 new restaurants of the year -- has left the restaurant, he confirmed Monday.
Emperor, a former banker who pursued culinary training in Japan as well as the Culinary Institute of America, had most recently been in the national news for winning the Southeast region title in Food & Wine magazine's "The People's Best New Chef" online-voting competition. He makes much of using imported ingredients, such as Mongolian mountain salt, and charcoal from Kyoto.
He has been chef at restaurants in New York, Virginia and Portland, with stints varying significantly in length.
"I am considering a number of other options" in the Charlotte area, Emperor said.
Kalu owner Jason Vicks said he is changing the menu significantly to add diversity, "more familiarity" -- the number of sushi rolls, for example, went from 5 to nearly 20 -- and a children's menu. "We'll definitely make it more accessible.
"We're looking to create a restaurant atmosphere that's conducive to the whole family," said Vicks, as well as an atmosphere that will encourage people to stay there after dining, rather than going to a lounge or club. Much of the menu has already changed, and by month's end, diners can expect to see a menu that's 60-70 percent different from Emperor's lineup, with lowered prices. Vicks said he kept much of the kitchen staff, and feels they have maintained the quality.
Vicks also is moving some things around in the interior, adding more small tables in the dining room and bar.
Monday, June 13, 2011
Updated: Chef departs Kalu
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12 comments:
That was quick.
It's kinda his M.O.
who cares?
What;s Bryan Emporer? What kind of name is that?
*YAWN*
Anon 5:18: I care.
Kalu is a unique dining experience - the food is phenomenal and not what you would expect from just any sushi joint. I hope the new folks in charge keep up the standards.
As for Emporer, hopefully he will remain in the area and open another stand-out restaurant in Charlotte.
"an atmosphere that will encourage people to stay there after dining, rather than going to a lounge or club"
cue the DJ...
What a a loss. The food and service were great each time we were there. Emperor please stay and do something similar.
Anon 8:26, right. Again, po dunks with a po dunk mentality. Burgers and fries by the creek sho is some fine dining in these parts... Yeee Haw.... Comments of no substance (why is he named that, etc)... Now we see why all other "normal" major cities look at Charlotte as part of Po Dunk USA... Sheeze...
Having dined at numerous Michelin-rated restaurants internationally, let me say, "Goodbye and good riddance!" to this guy. $16 for the smallest hot pot I've ever seen? Call it "tamago" and "salmon caviar" all you want, it's still just a sliced up omelette and some of the cheapest fish eggs out there. Don't think that we're too stupid to know that you're ripping us off!
Smaller tables were definitely a must. BUT...dumbing down the menu??? Ugh. Are we (the consumers) really so stupid that we can't keep a place in business with new and exciting food?? Or is it just that the owners can't make millions while doing something different? Sad that greed is going to kill the art of true artisan cooking.
Totally agree with the previous comment, the restaurant was so over-priced for the market and the quality of ingredients. I am not for "dumbing" down the menu as I really enjoy the complex menus/flavors at places like Customshop and Halcyon. If they can come down off the High Horse that Chef emperor brought with him then we might return.
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