James Beard nominated Chef Stewart Woodman, Culinary Director of Kaskaid Hospitality, joined the company just five months ago. After revamping the UNION menu and opening Workshop at UNION, Stewart got in the kitchen with Executive Chefs from across the company to develop completely new dishes unlike anything on the existing CRAVE menu.
Being an outsider to the company, Stewart describes the renewed direction: “When CRAVE first opened, it was an independent that fit into the mainstream mold in ways that didn’t compromise it from being different and exciting. As it grew, it became difficult to maintain. What we are doing now represents a return to those roots. In many ways it seems like a rejuvenation of getting back to what we did really well in the beginning.”
Now we’re back to those different and exciting roots. The new menu is truly innovative and was developed organically as our talented chefs collaborated to improve excellent dishes.The menu features a much more diverse range of ingredients and flavors, lots of local, high quality products, and healthy and trendier choices.