Cuisine Steakhouse, American, European
Meals Dinner
Restaurant features Seating, Waitstaff, Parking Available, Free Off-Street Parking, Wheelchair Accessible, Serves Alcohol, Wine and Beer, Reservations, Cash Only
Good for Romantic, Special occasions
Description
Our concept is totally unique and has stood the test of time. So much so that it is now appropriate that our new Brand for Six Tables a Restaurant is simply; “STaR”. Our signature is our Chefs 5 Course prix-fixe Dinner served at just one seating by reservations for all guests only a select number of nights each week. The Chefs menu offers 6 signature main plate/entrees and a blend of classic-contemporary cuisine. The Dinner always begins with an aperitif of sparkling wine and ends with a digestif of port. STaR is the perfect setting for any occasion or your special occasion, or a night of dining with good friends. STaR is also an ideal venue for business groups or your private dinner parties from 10 to 26 people.
About
Originally from the western suburbs of Chicago, while growing up there my interests were the anything but food and dining at upscale restaurants. That being said, my parents would splurge and treat our family to a trip Downtown for dinner at Armandos or the always fun original Pizzaria Uno and Duo. Other than that I grew up on classic meat and potatoes, home cooked, family style dinners around the dining room table, especially on Sunday with the ‘fine china’.
My Mother hailed from the south and did her best to feed nourish a family of 6 kids, and My Father always enjoyed firing up the charcoal grill for juicy steaks and hamburgers on Saturday, even in the winter.
My interest in food began in earnest while I was at the University of Colorado in Boulder and I literally stumbled upon the perfect job at that time, washing dishes at a very popular and successful steak, seafood & Salad Bar concept known as the Cork N Cleaver Restaurant.
A regional operation with locations in Colorado and Arizona in the mid 70’s. I was good enought to become a waiter and then bartender both of which opened my eyes to good food, wines and great people with an added bonus of more than paying my college tuition. After graduation, there was alot of growth and opportunity with rapid expansion of themed restaurants like; Chart House, Victoria Station, Rusty Pelican, Steak & Ale, The Cork’N Cleaver, et al.
I needed to work, had the desire to learn about restaurants so after a few interviews was hired by Jerry Hornbeck, HR VP for the CnC for a year long training program to be a GM. I was lucky to be assigned to the Bloomington, Indiana Cork location mentoring for 6 months with Ricky Coombes, a brilliant manager who went on to great success in hospitality in his home state of Indiana.
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