A chat with the guys behind upcoming Williamsburg restaurant Extra Fancy reveals they finally hired a chef last week, one that knows a thing or two about cooking things that used to live in water. Ross Florance, previously at La Bernadin and Marea, takes on the role of executive chef just a week after returning from a six-month stint as a stagier at various restaurants in Denmark, France and Spain. According to Florance, he turned down a position at French Laundry and decided instead to run a kitchen he could take on from the start. “It is a different style [of restaurant] than I am used to but to be able to open a restaurant offers such a great experience” said Florance.
As previously reported on Eater, Extra Fancy is a take on the New England sea shack, but with Florance’s fine dining background you can probably expect a few twists and some darn pretty plating. In addition to classics (clam rolls, chowder), fish cheeks and tripe are fair game, said Florance.
Located on Metropolitan and Roebling, Extra Fancy has some neighbors who are serious about the food they make, including Roebling Tea Room, Momofuku Milk Bar, St. Anselm and Fette Sau. What will probably set them apart is their plan for an extensive bar program. “We’ll have classics in cans, craft on draft and some fancy stuff in bottles,” said owner Rob Krueger about Extra Fancy’s beer offerings. Using his experience as a bartender at Employees Only, Krueger will be mixing up some serious cocktails, too.
Last time I checked in with them they were aiming for a November 2011 opening but the usual construction/licensing drama caused major delays. At least now there are no exposed wires and they have a chef! Here’s to a spring opening?
Seems my pal Rob will open a restaurant soon.