The City Grit dinner series is taking what they do — themed communal dinner parties — to the next level. For founder and chef Sarah Simmons, it’s what she wanted all along.
City Grit launched in September 2011 but Simmons needed to gain some clout before launching the “Next Big Thing” series, which gives chefs opening up their own restaurants a trial run, of sorts.
“There’s so many amazing chefs who are putting out someone else’s food every day,” she said.
First up was Jonah Miller, who’s back on May 9. April 25 and 26 sees Greg Baxtrom, formerly of Blue Hill at Stone Barns, and Max Sussman, formerly of Roberta’s, cooks on May 18. A dinner is $55-$75 and spans multiple courses.
Simmons says people like being in on things from the ground up.
“We say it’s like a concert for indie-rock chefs,” she. “People want to be able to say, ‘Oh I saw them perform [years ago].’ ”