How are Bacchanalia and Little Bacch different? The obvious difference between the two is the look and feel. We wanted Little Bacch to feel more intimate—like a jewel or a timeless secret. The relationship will be symbiotic. All our businesses feed off of each other; it’s teamwork.
You’ve made a few renovations to the interior. How does that play into Little Bacch’s identity? We added new lighting, bold color and soft banquettes. We were going for old-style comfort—honest, with no pretense—from the thoughtful menu selection to the surroundings.
What drew you to this idea of old-world allure? I believe there is a need for classic technique–driven food. We wanted to add an à la carte option for our guests that would both comfort them and encourage them to enjoy some traditional fare. It’s a bit of a throwback in both design and menu selection. Like my father likes to say, “Transport to a simpler time.”
Little Bacch’s menu consists of Continental cuisine, like caviar service and oysters. How will that evolve this fall? We will continue to procure the finest and most interesting ingredients, grow what we can and work on perfecting our service. Also this fall, we’re getting very excited about Ponce City Market!
Speaking of which, what can we expect from your new Ponce City Market project, Dub’s Fish Camp? A modern, urban fish shack serving fresh seafood that’s reasonably priced and respectfully prepared.