Six Burner reinventing with small plate menu
Six Burner will be closed Monday, May 28 – Thursday, May 31 and will reopen on Friday, June 1 with a new menu and interior: Six Burner Restaurant, a unique New American dinning experience that specializes in cutting edge culinary technique with fresh locally sourced ingredients in a relaxed atmosphere will re-launch in early June […]
Six Burner will be closed Monday, May 28 – Thursday, May 31 and will reopen on Friday, June 1 with a new menu and interior:
Six Burner Restaurant, a unique New American dinning experience that specializes in cutting edge culinary technique with fresh locally sourced ingredients in a relaxed atmosphere will re-launch in early June with a new interior look and feel and an innovative small plate menu.
“This re-launch is about making Six Burner and it’s fabulous cuisine more accessible and affordable to more people. The shared or small plate format allows a lower price point, while encouraging our guests to sample and share various dishes,” said Ry Marchant, owner of Six Burner and co-owner of Pasture. “Additionally, the changes to the interior directed by Helen Reed, of HL Reed Design, Inc., create a newer cleaner and younger feel at this historic Fan space.”
With the re-launch guests can still expect to receive a dynamic menu that reflects only the freshest ingredients. Initially, featured small plates will include Calamari and Mexican chorizo with quail egg, guitar-cut pasta with peas, carrots and country ham and Six Burner’s classic fried oysters.
Leading Six Burner into this new chapter is Chef Philip Denny, who has been with Six Burner since 2009 and trained under renowned Chefs Michel Richard and Walter Bundy. Chef Denny brings to Six Burner a focus on technique and a passion for making the finest locally sourced ingredients accessible and enjoyable.
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