Courtesy of Turn Restaurant
Beef Tenderloin at Turn
Turn’s executive chef and owner David Kirkland wants to break out from his role as the “breakfast biscuit guy.”
To that end, starting March 1, Turn will begin dinner service, in addition to its normal hours. Located in the .ZACK building in Grand Center, Turn debuted last spring as a breakfast and lunch spot, serving up corncake arepas and "biscuit flights." Soon, the restaurant will be open Thursday, Friday and Saturdays from 5 p.m.–10 p.m.
Photography by Kevin A. Roberts
Kirkland says the restaurant's location in the Kranzberg Arts Center had a lot to do with the decision to open the restaurant for dinner.
“We’re trying to generate more buzz from the district for us, as well as cater to the theater-goers who are coming downtown to Grand Center for art shows," he says.
The dinner menu will feature such shareable plates as Brussel sprouts and mussels, for theater-goers who want to grab a hearty bite to eat before they catch their 8 o’clock show. It'll also include entrees like beef tenderloin (pictured above) and shrimp and grits. Due to Kirkland’s farm-to-table style, dishes will change as different (and locally grown) vegetables come into season.
In addition to the more substantial fare on the dinner menu, Turn will offer a rotating drink menu, and Kirkland mentions the possibility of a happy hour.
As for how he feels about his new role in the dinner scene, he says he’s unexpectedly excited.
“I’m most looking forward for people to come and see me do something completely different than what they are used to,” Kirkland says. “Right now, I’m known as the 'breakfast biscuit guy,' and I think that people will be pleasantly surprised at what we can do for an evening together.”
