What to Expect From Seymour Burton 2.0Seymour Burton owner Adam Cohn announced today that his restaurant will reinvent itself later this fall. In an interview with Grub Street, Cohn shares plans for his new, unnamed venture; his hopes for a new “truck stop”–style burger; and why Seymour Burton couldn’t fill seats.
Seymour Burton’s Old Beast of an Ice-Cream Maker Churns Away in theIf the PacoJet is the ice-cream machine of the dessert avant-garde, then the old-fashioned, massive, nearly unbreakable Coldelite ice-cream maker is the 1972 Cadillac to the PacoJet’s 2008 Prius. At the very old-school Seymour Burton, chef Josh Shuffman inherited the machine from the restaurant’s former owner, Sammy Kader. “We could never have bought one like this,” he says. “I don’t even know how they got it into the basement.” The Coldelite produces four ice creams a night: caramel, bourbon chocolate, vanilla, and a changing special — usually blueberry or rum raisin. Like everything else at Seymour Burton, the ice creams couldn’t be any simpler or less challenging, or any better. Not that Shuffman will take credit for it. “It’s all the machine. I’m out of my depth! I’m not a dessert chef. But the best you can do as a chef is to find something that works and stick to it.”
Related: If It’s a Frozen Dessert at P*ong, Blame the Pacojet