The folks up in Woodstock should be getting excited about this one – earlier this week it was announced that Bacchanalia’s executive chef Daniel Porubiansky would be leaving the lauded bastion of fine dining in West Midtown, and moving to the kitchen of Century House Tavern. Bacchanalia’s long-time chef de cuisine David Carson is moving up to take over there as Executive Chef.
It seems that the move makes sense for Porubiansky in a few ways, particularly because he is already a resident of Woodstock and lives just six miles from the rejuvenated Old Town district where Century house is located. Also, as part of the offer from general manager and co-owner Jon Hayano, Porubiansky is also getting a partnership stake in the restaurant.
Century House Tavern, which I reviewed last August, is much more casual dining than Porubiansky has been known for, and I’m both excited and fascinated to see how his vision in the kitchen impacts Century House’s direction and menu. He will make the transition into his new home in late April, and will slowly begin tweaking the menu from there. Bill Addison at Atlanta Magazine caught up with Porubiansky on the move, and has more of the chef’s insight into the move here.
So, whether or not you are excited about this move probably has more to do with what part of town you live in, or how frequently you can afford to splurge at a special occasion spot like Bacchanalia. For me, I’m absolutely fascinated by this, and I’m pretty excited to see how Porubiansky’s influence pushes Century House and how he will adapt his cooking style to a more casual menu.
What do you think about Porubiansky move out to Woodstock?
- By Jon Watson, Food & More blog