Garces Trading Co. is back open today after being closed for a few days this week for minor renovations. The dessert and bakery cases have been shuffled around to make way for some new high top tables that will be used to accommodate walk-ins. But that’s not all that’s new. Gregg Ciprioni, GTC’s sous chef since opening last year, has been named chef, replacing Adam DeLosso, who now heads the recently launched Garces catering division. The Iron Chef originally brought Ciprioni, an accomplished charcutier, on board prior to GTC’s launch to head up the charcuterie and sausage making for his entire restaurant group. “I moved into the sous chef roll when we opened the Trading Company,” Ciprioni told Grub Street. “And I was just promoted to chef de cuisine.”
Ciprioni said going forward GTC will expand its pastry and dessert offerings, and beef up its sausage and salumi selections as well. For Labor Day he’s putting together two cook-out kits. One features his mortadella hot dogs, house-baked pain au lait buns, housemade potato chips and a jar of Garces’ signature mustard. It costs $25. The other kit has four vacuum-sealed burgers, the same as those served at Garces’ Village Whiskey, house-cured pickles, buns and potato chips. That one costs $35. Both kits will be available to walk-in customers from September 1 through 5.