Location is everything in real estate, especially in the restaurant business. But when your new restaurant happens to be the former home of a favorite neighborhood haunt, preserving the legacy of that location adds another layer of complexity to already enormous expectations.
Now add the pressure of leaving another celebrated restaurant and you’ll start to understand the stakes facing Bradley Balch, former executive chef at The Sycamore, whose new restaurant Trillium recently opened in the space occupied by the venerated Alana’s Food and Wine for nearly two decades.
“We knew coming in here it was going to be a challenge. We weren’t trying to replicate; it wasn’t going to be Alana’s 2.0,” Balch said. He and co-owner Michael Kulikowski had no illusions about the inherent anxiety Alana Shock’s loyal patrons would have. “We knew there would be a lot of comparisons as we created our own identity, while still serving and entertaining her clientele.”