1789 Taps New Head Chef

Fresh off a stint at Las Vegas' acclaimed Restaurant Guy Savoy, chef Daniel Giusti has taken the reins as the new executive chef at 1789.

The new gig is a homecoming of sorts for Giusti, who launched his culinary career as a prep cook at the original Clyde's when he was just 15. (1789 is part of the Clyde's Restaurant Group.)

He also worked under 1789's previous top toque, Nathan Beauchamp, as sous chef from January 2007 to August 2007. Beauchamp is heading west and relocating to Seattle, according to restaurant reps.

Check out Giusti's cooking without breaking the bank with 1789's popular summer deal: three courses for $37. Click here to receive the dining coupon.

1 comment:

Anonymous said...

A group of my friends and I went to 1789 for the $37 fixed price dinner on June 14. I noticed that they had cut down on their portions - it's especially noticeable with the appetizers. And, some dishes were a miss - like the monkfish. But, they have never disappointed me when it comes to the rack of lamb and steak tartare. They were out of the poached lobster, scallops and half of their desserts - they informed us that they were not counting on so much business even though they were running this $37 fixed price menu, a lesson which they should have learned from when they did restaurant week earlier this year. But, overall, we would definitely go back there for the food, ambiance and great service (the manager and our waiter were great - they know how to treat you well as soon as you step into this establishment).