Another chef change: Wicked Butcher switches out a kitchen boss on verge of opening
The forthcoming Wicked Butcher steakhouse in the Sinclair Hotel has changed out one of its executive chefs, days before a Christmas Day lunch and a month from the steakhouse’s formal opening.
A former sous chef at The Mansion on Turtle Creek, Richard Triptow of Dallas Fish Market, has moved into place leading the team along with chef Austin Carlson at the new steakhouse, currently open and serving in the upstairs bar at the new Sinclair, 512 Main St.
Triptow and Carlson had been part of a three-chef team for DRG Concepts, which also operates Wild Salsa, Chop House Burger and the forthcoming Oven and Cellar in downtown Fort Worth.
Luigi Iannuario, a Dallas-area Italian chef, had been also introduced as a lead chef at Wicked Butcher.
It’s the second chef change in a new hotel in days. Jason Harper, the chef at Toro Toro Pan Latin Steakhouse, parted ways with Marriott last week at the new steakhouse in the Worthington Renaissance hotel.
Wicked Butcher will open next month in the remodeled basement of the classic Art Deco hotel overlooking Sundance Square in downtown Fort Worth. The basement is remodeled to resemble a New York butcher shop.
The bar is open, serving breakfast, lunch and dinner daily.
The Christmas menu is a preview of the prime steakhouse menu Wicked Butcher will serve downstairs, including a filet mignon, a bone-in rib-eye, a tomahawk chop and sides such as wild mushrooms and chateau mashed potatoes.
Desserts will include a lemon-cardamom crème brulée or cheesecake-in-a-jar.
It’s all at standard menu prices; 512 Main St., 817-601-4621, wickedbutcher.com.
This story was originally published December 21, 2019 at 9:34 AM.
