I just heard from 2South Food + Wine Bar
owner Rod Quass, clueing us into some significant changes at the west side eatery and drink house.
Most significantly: Chef Eric Bowen
is out, and former Blue Star and Springs Orleans chef James Davis
is in. At least for now, while plans for the Butch's project
appear stalled, or at least delayed.
Quass says Davis "is refocusing us" while transitioning into new menus, which remain more fluid and somewhat condensed. Where there may have been four salad options before, now there will be three, for example, to create efficiency as well as room for daily specials, including "authentic Italian" wood-oven pizzas and flatbreads, and fresh soups (many cold soups, in this season).
New lunch hours on Tuesdays through Saturdays should join the evening hours next week (Sunday brunch remains a go, while the outfit is entirely closed on Mondays).
And look for exciting new sweet selections from Supansa Banker
, also newly acquired by 2South to be executive chef Davis' executive sous and pastry chef. Banker came out of Pikes Peak Community College's culinary program, and has since worked for outfits like The House Chef, Nosh and King's Deer Golf Club.
Side note in case you missed mention of it last week: chef Tyler Peoples
, who left the Briarhurst Manor to help launch 2South, recently jumped from his latest posting at the Warehouse to a more community-minded position at the Springs Rescue Mission
Sometimes our scene indeed feels as if someone's suddenly sped up the tempo during a game of musical chairs, but really, movement between kitchens is all too normal in the restaurant world, where line cooks competitively climb toward being head chefs and said head chefs jump to more (and sometimes less) prestigious postings, often. The good part for us diners, of course, is all the flavorful food execution along the way.
So, here's a (tap) wine toast to the new energy at 2South.
Old favorites like the charcuterie boards will remain on the new 2South menus.