ANIMALE
07-22-2010, 11:20 AM
Hey guys,
Here is real interview (our first) for Miami's New Times Newspaper.
http://bit.ly/9wW1QI
"Done with love" is how Jonathan Lazar and Brian Goldberg describe Sustain, the restaurant the pair will bring to Midtown Miami hopefully in time for Art Basel.
Lazar and Goldberg -- transplants from New York and Philadelphia, respectively -- met in Miami through a family friend.
"There's a real passion," said Goldberg. "It's not two people trying to open a restaurant. It's love for food, for good service and the environment."
Their goal for Sustain is for it to be as sustainable as possible. That includes sourcing food locally and regionally from small producers, "off the industrial food grid." And using reclaimed woods and no-VOC paints in the restaurant's construction, which just started a few doors away from Mercadito.
Sustain's menu will be modern American with creative takes on classic dishes. A local chef is already on board but Lazar and Goldberg are keeping the name under wraps. The team recently visited 16 New York restaurants in four days for inspiration.
The restaurant will have a 20-seat bar, seating for 80 in the main dining room - which will have an open kitchen with a wood-burning oven - and outdoor seating.
In the end, Lazar and Goldberg say they want the restaurant to be about honest, quality food and exceptional service. Says Lazar, "It's a way to give people the food that we would want to eat with zero smoke and mirrors."
Follow their progress on Twitter @SustainMIA
If any of you can relay this on your facebook pages as well as follow us on twitter @SustainMIA all the love is appreciated and helpful. THANKS, Jonathan
Here is real interview (our first) for Miami's New Times Newspaper.
http://bit.ly/9wW1QI
"Done with love" is how Jonathan Lazar and Brian Goldberg describe Sustain, the restaurant the pair will bring to Midtown Miami hopefully in time for Art Basel.
Lazar and Goldberg -- transplants from New York and Philadelphia, respectively -- met in Miami through a family friend.
"There's a real passion," said Goldberg. "It's not two people trying to open a restaurant. It's love for food, for good service and the environment."
Their goal for Sustain is for it to be as sustainable as possible. That includes sourcing food locally and regionally from small producers, "off the industrial food grid." And using reclaimed woods and no-VOC paints in the restaurant's construction, which just started a few doors away from Mercadito.
Sustain's menu will be modern American with creative takes on classic dishes. A local chef is already on board but Lazar and Goldberg are keeping the name under wraps. The team recently visited 16 New York restaurants in four days for inspiration.
The restaurant will have a 20-seat bar, seating for 80 in the main dining room - which will have an open kitchen with a wood-burning oven - and outdoor seating.
In the end, Lazar and Goldberg say they want the restaurant to be about honest, quality food and exceptional service. Says Lazar, "It's a way to give people the food that we would want to eat with zero smoke and mirrors."
Follow their progress on Twitter @SustainMIA
If any of you can relay this on your facebook pages as well as follow us on twitter @SustainMIA all the love is appreciated and helpful. THANKS, Jonathan