Marquee Grill Opens Kimono for an Evening

by Steven Doyle    photos by Natalie Holl

Crave grabbed a hot look at the new and very much electrifying Marquee Grill and Bar, another cog in Twomey Concepts nestled brightly in Highland Park Village last evening. There are no menus to harp on as of yet but we were assured a peek next week when the gem of the Village opens its doors to the public.

In a master plan to vamp the graceful gem, Village owner Ray Washburne has in the mix a clock tower within eye shot off the beautiful balcony of Marquee and within coin-toss distance — a large fountain. Surely dining al fresco atop the former theater space will be among the hottest seats in the city.

A major land-grab is not the only feather in the Twomey cap, we also visited the charming top-toque Tre Wilcox who has in the plans a machine-like kitchen staff serving up the promised whimsical menu.

“This is something that we have been working on for some time and I am excited to show you what we have in the works,” said Wilcox. He also spoke fondly of his long days in front of the camera on television’s Top Chef.

Another gem for the Twomey machine is Jason Kosmas who has detailed out the beverage program for the new restaurant concept. Kosmas’ signature is splashed all over his new staff that is obviously excited and well trained down to the trademark whiff of the cocktail as the components are layered through out its glass. The barmen are stylishly garbed in prohibition era speak-easy wear giving the glassed lounge a gendered feel to match.

When visiting Kosmas last month as he prepared his various mixes used today he politely referred to an 1862 manual “How to Mix Cocktails”. Kosmas is everything about authenticity in his homage to the craft of mixing drinks and goes to the greatest depths to ensure every aspect is meted carefully.

We are stirred about the opening which will probably occur by the end of next week without further delays, but are assured that attention to details cannot be rushed. 

Check out Teresa Gubbins look at the building.

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Filed under chefs, Cocktails, restaurant news, Steven Doyle

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