Sustainable fine dining
Michelin‑starred chef Ruby (Oyster Oyster) is arguing zero‑waste, plant‑forward menus can be profitable — positioning sustainability as both an ethic and a business advantage (forbes.com). Meanwhile, Michelin chef Chris Barnum Dann plans three new concepts at Tower Broadway in Sacramento — a sign the region’s dining scene is expanding (whatnow.com).
Oyster Oyster operates as a 30-seat tasting-room in Washington, D.C., and Rubba says the restaurant sources directly from close to 25 individual farmers, ranchers and producers to tighten its supply chain. (forbes.com) Rubba and his partner launched the restaurant without outside capital, funding the buildout through personal savings and money from friends and family, and he told Forbes the operation is “more financially sound on the food side” than previous places he worked. (forbes.com) The restaurant has been recognized for sustainability beyond reviews: Oyster Oyster earned a Michelin Green Star and Rubba has received top industry honors including a James Beard Foundation Outstanding Chef award. (guide.michelin.com) The Tower Broadway project at 1600 Broadway is a newly completed 68-unit midrise in Sacramento’s Broadway corridor being developed with Jon Gianulias, and Chris Barnum‑Dann is partnering to occupy multiple ground‑floor spaces. (whatnow.com) Barnum‑Dann’s planned tenants include Sacasta, a Basque‑inspired tapas and pintxos room; Giadanno’s, a European‑style market with a butcher, bakery and an on‑site creamery called Kindred Creamery; and 4B Wine Cellar, billed as a high‑end bottle shop with retail bottles starting around $150. (whatnow.com) Barnum‑Dann expects the second Betty Wine Bar + Bistro to open in about six months, while Sacasta, Giadanno’s and 4B Wine Cellar are slated to debut in roughly a year with Sacasta seating about 85 guests and sharing a covered patio with the market. (whatnow.com)
