Anthony Martin (formerly of Robuchon at the MGM Grand) takes the reigns from Tim Graham as executive chef de cuisine of TRU. Graham is moving over to Brasserie Jo, while Martin is expected to bring some changes to the house that Rick Tramonto and Gale Gand built that will “rock the dining world to it’s core.”
Over the years chef/partner Tramonto has served bowls of tuna tartare filled with live goldfish and presented caviar on a floating staircase, so anything’s possible, but, the way fine dining is trending, our guess is that TRU could offer a la carte dining. Though we won’t hold our breath, there’s also the possibility it remolds itself as a burger and cupcake boutique.
We’ll miss Graham, who we believe is the most talented executive chef de cuisine TRU has had since it opened. His wine/food pairing collaborations with sommelier Chad Ellegood were spectacular, and his measured brand of molecular gastronomy, including an excellent carbonated white grape gazpacho, was inspiring. We’re not sure how his style will fit in at the traditional brasserie, though we’re hoping for some liquid nitro French onion soup or pomme frites foam. [312DD]