Putting a spicy spin on a Manhattan clam chowder, private chef Julius Russell created a Chilean fish chowder with chickpeas that he will sell beginning in March at his restaurant, Flavor 180, located at 1511 S. State Street.
First off, good to hear they're opening in March. Second, who is Julius Russell? Well according to his website:
Over the past decade Chef Julius has continued his culinary education stateside at the New Orleans School of Cooking and in Paris with Princess Marie Blanche de Broglie at La Cuisine Marie Blanche and Patrick Terrien at Le Cordon Bleu Academie d’Art Culinaire de Paris.
His ability to blend classic French technique with the flavorful influences of Cajun/Creole, Caribbean, Latin American and Asian cuisines is unmatched. His motto, “The Flavor Leads” speaks to his passion for blending global cuisines to create innovative dishes that transcend region.
Sounds interesting and looking forward to this place opening. There is also some chatter on his Twitter account about when Flavor 180 is shooting to open.
(Hat tip: VC!)
(Image from A Tale of Two Chefs)