Stephen Starr’s Route 6, the seafood centric homage to the East Coast and its oceanic cuisines, will open its doors on North Broad Street on November 17. Manning the restaurant’s open kitchen will be Chef Anthony DiRienzo. He’s a Starr vet who last helmed Morimoto as Executive Sous Chef. Prior to that, he was the top toque at Atlantic City’s Buddakan and also helped get Talula’s Garden up and running for its debut last spring. Before jumping aboard the Starr fleet, DiRienzo worked with Michael Mina at his namesake restaurant in San Francisco and later at his American Fish in Las Vegas.
As a chef who’s clearly well-versed in all manner of seafood, at Route 6 DiRienzo will turn out classic dishes inspired by the coastal towns spanning Maine to Maryland. An extensive raw bar and dishes like clam chowder, lobster roll and crab cakes are few of Route 6’s menu options. There will also be daily lobster and whole fish specials, as well as clam bakes and fish fries. Stay tuned for more on Route 6.