2X Chopped Champion to launch a boutique restaurant and cocktail bar focusing on local, sustainable ingredients in Long Island, NY.
Going into my 20th year in the hospitality business running some of Long Island most notable restaurants, having a successful consulting and catering company (MBynumCreations), A memorable run on Food Networks Chopped (2x Chopped Champion). The time has come for me to fulfill my lifelong dream of owning my own restaurant, and what better way to open in the town that I grew up in Farmingdale, New York.
Looking to finally step out and start my Restaurant Brand with a small speak easy in my home town. Looking to shine the spotlight on Local products (produce,meats,seafood,wines,liquors) as well as some of the countries notable organic farms as well. I am also looking to do a roof top farm that will be used in the restaurant. Really trying to be as “Green” as possible with a recycling program as well as a composting program with some of the local farms and wineries.
The food will be just Good Eats with some of my staples that I am known for as well as just great seasonal dishes based on the market, keeping everything in Hush very fresh and new with a very ambitious Brunch menu that will get everyone up and out on Saturday and Sunday. My lunch menu will be a few of my signature burgers that I have been creating over the years.
A liquor program that focuses on small batch brews, local beers and wines. Cocktails that are made to your specifications, no real drink list just fresh ingredients and mixologist that will create you a masterpiece . All the wines will be from our local Wineries, Hush will be and an exclusive L.I. Wine House.
The decor will be that of reclaimed wood from Hurricane Sandy (created by Mwanzi out of St. Louis www.mwanzi.com ) and some crazy Refurbished and Repurposed Salvage Yard pieces from a fellow Farmingdale native (Dusty Amodio and Rebel and Nail Design www.rebelandnaildesign.com). This will be a very Unique 1000 sq ft space, on Main Street in Farmingdale. The ongoing theme of the restaurant would be Go Green. Hush will have a feel that will be “Industrial Chic”
The funds raised are allocated to paying for the construction of the building and the liquor license. The money will also be used for the opening inventory and payroll for the training of the staff.- Chef Marc Anthony Bynum
For more information or to contribute to Hush visit: https://fundrazr.com/campaigns/fi8O3/ab/61mkb2
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