When chef Anthony Lopiccolo opened Goed Zuur in 2017, his main focus was on the specialty beer program of sour and wild ales. But customers over the past five years have grown more and more interested in the food menu, which includes a curated selection of meats and cheeses, upscale sandwiches intended to cut through the tangy and tart pours, and small plates.
“When we built the place, we never intended for the food to be the driving force of the restaurant,” Lopiccolo said. “The drinks brought people in, but we’ve seen more and more demand for our food and have outgrown our tiny kitchen.”
So, on October 9, Lopiccolo and co-owner John Fayman temporarily closed Goed Zuur, at 2801 Welton St., so they could remove a portion of the horseshoe-shaped bar in order to double the kitchen space, which was only around 80 square feet. They’ll reopen on Thursday, Oct. 27.
Then, on Nov. 4, they will bring back the bar’s chef counter seating and tastings, which were originally offered from 2017 to 2019 — until the kitchen got too slammed to keep up.
The chef’s tasting series, which Lopiccolo is calling Tasting at Chef’s Counter, will run Thursdays through Saturdays. Each night will have a 5 p.m. or 7:30 p.m. dinner with room for 10 guests. The five-course meal will cost $85 per person, plus $60 if guests want a wine or beer pairing.
“Before, we were only doing tasting menus on Tuesdays and Wednesdays, but I felt like we were pushing out a lot of our regulars that we see on Thursday, Friday, Saturday,” Lopiccolo said. “So, we wanted to move them to our prime nights.”
The Chef’s Counter series will have three parts, all of which take inspiration from Lopiccolo’s own life. The first part, which will run for up to four months, is focused on his childhood. There will be an artichoke dish, reminiscent of the first food he tried as a baby, and a fig dish that speaks to his Italian heritage and his family’s farmer roots.
The second series is set in his teenage years, and the third is focused on his life today. “This is my biggest undertaking I’ve ever done as far as tastings go,” Lopiccolo said.
“We have two very different client bases that we want to make sure we’re focusing on,” he continued. “There’s not much in the middle. It’s either four people going out and splitting one board with one or two drinks, or you have two people there who are down to blow the nest egg in a night, so we want to focus on dinner service and create that balance.”
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