Chef Bea Lewis, the founder of supper series Hush Dinner Club, opens a restaurant called Concept on Georgia Avenue in Summerhill early next year.
While the interior is fashioned after a 1950s diner, the food on the menu is distinctively “modern American”.
Chefs Devon Banks (Bacchanalia, the Spence, 1Kept) and Richard Fletcher (South City Kitchen-Avalon) plan to include salads like watermelon and strawberry, along with entrees such as steelhead trout with pineapple-corn salsa and honey truffle glazed chicken on the menu, along with bread puddings and other desserts.
“Devon and Richard are deeply passionate about food and flavor,” Lewis says in the press release. Lewis is “confident” Banks and Fletcher will create “thoughtful dining experiences” at Concept through their food.
Banks and Fletcher founded catering and personal chef business Blue Flame Culinary Concepts in 2012.
A tight list of eight wines and cocktails, selected and created by Shannon Evans of beverage consultancy and cocktail pop-up Holy Sip, are planned for the beverage menu.