Neither of us entirely knows what spurred the decision to do what we’re trying to do. We are two professional chefs who entered the industry with a passion for fine food. Understandably, we both had ambitions of working in the kind of place that serve seven layer gateaus that cost $75 a cake and take days to make. Those were the kind of places we figured we could make decent pay, and we would have the opportunity to push technical and flavorful limits. And then it was as though one day we both woke up and realized that whatever way you slice it, it’s still just chocolate cake.
Of course we have been privy to some very masterfully made chocolate cakes, and while those were impressive, we often found ourselves enjoying fudge brownies baked at home just as much, if not more. We held, until recently, a strong belief in the idea, that as chefs, where we want to eat is not remotely the same as where you want to work.
Many chefs suffer from a disconnect in the type of lifestyles they lead. You’ll see the same person who put out 50 perfect filet mignon orders at the register of your local by-the-slice pizza joint or out buying a street cart taco. We are intimately privy to a high-class lifestyle, we serve those people every day. And of course, most chef’s favorite thing to do is go out to eat, so one might think that we would be most interested in is the kind of food we have devoted so much of our lives to. It’s not to say that we don’t sometimes find ourselves at loftier establishments, sampling food beyond our pay grade, but when you ask a chef what their favorite restaurant is, more often than not it’s a hole-in-the-wall place serving old family recipes.
When you’ve been in a real restaurant kitchen as long as we have, you’ll know about the concept of family meal. It’s never anything special, almost always made from kitchen scraps, but making it and eating it as a staff, and as a family has a sacred feeling to it. These great vats of stew and casserole and even sandwiches are the fine dining chefs greatest outlet, because not only do you get to be creative, but you get to feed the people you love and care about, the people who have your back. Food at its best is an act of sustaining someone. When we cook, we are telling whoever eats whatever it is we are preparing that we love them.
We believe it is possible to make the kind of food that pushes the boundaries of flavor and technique while also making it recognizable and accessible to anyone. In this way we intend to create a place where we want to work and where we want to eat. We hope you’ll join us!
As a formally trained chef with over a decade of experience, including countless national and international competitions I can unoquivicaly say that I have seen the gamut on fine pastries and desserts. I have worked with, competed against, and learned from masters of the craft. I’ve seen first hand how the culinary world is guided by ego, pretentiousness, formality, and conformity. For me, Streusel is the exact opposite. It is the brainchild of comfort, approachable, unapologetic baking at its best. If you’re craving a triple cheese stuffed brioche roll wrapped in bacon and glazed with bbq sauce, give me a call.
- Andrew T. Corrao
I live my life according to a principle of putting good thing into the world. Life is rough for everyone and while I know that cakes, cookies, breads, and pies won’t solve all of the problems in the world, having a bite of something that tastes just right might be enough to put a smile on your face and that’s not nothing. So I’m not just baking treats, I’m making little happy moments to distribute to people like you. Life is short, take a moment, have a cookie.