Coming to Clifton: Trummer's on Main
The first floor of Trummer's on Main features a bar and lounge and room for the restaurant's 8,000 or so bottles of wine. Go one flight up for the kitchen and two dining rooms: the Loft, with seating for 45 patrons, and the larger, glass-enclosed Winter Garden, which Stefan Trummer describes as resembling "a big greenhouse." The top floor, the Gallery, will serve art instead of food: it's designed to be a showcase for local artists to display and sell their work.
The couple hired Clay Miller to head up the kitchen staff of about 15 cooks. The 38-year-old chef comes to the area from Norman's (as in Norman Van Aken) at the Ritz-Carlton Orlando, where he spent the past five years. He's also worked (though in lesser positions) at the French Laundry in Napa Valley and for the esteemed chef Joel Antunes at The Dining Room at the Ritz-Carlton Atlanta.
Miller's modern American menu is short and intriguing, with entrees priced from $18 to $32. In a telephone interview, the chef sounded especially proud of an appetizer he refers to as "vanilla belly," pork brisket marinated in Asian aromatics and injected with vanilla paste. The dish is set off with spinach puree, batons of pickled rhubarb and a dollop of grenadine-spiked Chantilly cream atop the pork.
Miller will be supported by pastry chef Chris Ford, late of the whimsical ChikaLicious Dessert Bar in Manhattan.
Stefan Trummer, perhaps best known as a mixologist in New York, plans to put his stamp on the liquid side of Trummer's. The showiest cocktail may be his swirl of grape vodka, muddled grapes, elderflower liqueur, verjus and champagne dressed up with champagne sorbet. He's calling the $13 libation "the Titanic."
-- Tom Sietsema
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