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Wednesday, March 13, 2013

Entre's John Perkins on Pop-Up Restaurant #2, A Good Man Is Hard to Find

Posted By on Wed, Mar 13, 2013 at 12:00 PM

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A Good Man Is Hard to Find, the new pop-up restaurant from the catering firm-mobile kitchen-underground restaurant Entre (360 North Boyle Avenue; 314-632-6754), opens tomorrow, March 14, at 5:30 p.m. A Good Man is Hard to Find follows this winter's pop-up, Le Coq, which Entre chef John Perkins tells Gut Check this morning "surpassed my expectations."

See Also: - Entre's John Perkins Discusses Pop-Up Chicken Restaurant Le Coq and Future Plans - Chef's Choice: Chef John Perkins of Entre: Underground (Part 1) - Chef's Choice: Chef John Perkins of Entre: Underground (Part 2)

Gut Check is always hungry for more restaurant news. Feed us your tips.

"It's mainly Southern comfort food," Perkins says of the menu. He decided to settle on a style of cooking, rather than a specific ingredient, as he did with chicken-themed Le Coq, because "we're in that weird part of the growing season" when not much is available.

Also different from Le Coq is the menu structure, which is à la carte instead of prix-fixe.

(Those who enjoy restaurant economics should note that Perkins is running what he terms an "experiment" to test a theory that diners will actually spend more on an à la carte menu than a prix-fixe: "Say up front, 'You're going to spend that much,' it's a big commitment.")

Menu items include "Snacks": deviled eggs with redeye gravy and smoked ramps; fried green tomatoes; and a tasting of country hams from acclaimed purveyors Burger's and Benton's. Among the entrées are chicken and waffles, sorghum-glazed quail and fried catfish. (View the entire menu on the Entre website.)

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