Photo courtesy of 50/Fifty Kitchen
Although preparations—including nailing down a definite location—are still underway for 50/Fifty Kitchen, the concept's creator, Bob Madden, has brought on an experienced restaurant veteran to help.
Dana Holland, most recently of Jilly's Cupcake Bar & Café, will man the kitchen at 50/Fifty. Madden and Holland have known each other since their early days working at Café Provençal, a French eatery in Kirkwood ("We were sort of warriors in the trenches together," Madden says). They remained good friends and even talked about opening a restaurant together.
When Madden started the 50/Fifty concept—which will offer a balanced menu of vegetarian and non-vegetarian fare—he reached out to Holland, and the two met for coffee. They've been planning ever since.
"I have never worked with someone that has just this natural exuberance and pure joy and passion when it comes to food," Madden says of Holland.
Photo courtesy of 50/Fifty Kitchen
Quinoa with sweet potatoes, avocado, and a Thai cashew drizzle
Holland has worked in the restaurant business as an executive chef, owner, and consultant. He says he was drawn to the 50/Fifty concept for the fun challenge it posed and its potential to present St. Louisans with quality, seasonal fare.
"We want to give people options, and on the vegetarian side, to give them interesting options," he says.
Although the menu is constantly being discussed and revised, Madden adds that St. Louisans can expect pop-ups starting next month for a first taste of 50/Fifty. Possible menu items might include spaghetti squash bolognese with chick peas and green olives or paella with shrimp, mussels, and chorizo with blistered tomatoes and sweet peas.
As first reported by Feast Magazine, Madden started 50/Fifty after he experienced minor health issues and learned that adding more plant-based foods to his diet yielded quick results.
"Within just weeks, the things I was complaining about were going away," he says. "I did nothing more than change my diet, and that—to me—was amazing."
The main idea behind 50/Fifty, which is aiming for a spring opening, is balance—a balanced lifestyle and balanced eating.
"Everything needs a little yin and a little yang," Madden says.
Visit 50/Fifty Kitchen's GoFundMe page.
