- Joined Oct 2, 2001
I'm the chef/co-owner of a Prime steakhouse which is expanding into a new market. Our restaurant is an old-world, classic American "chop house" with Irish undertones. Our new store will be featuring a breakfast/brunch which I don't want to treat as merely an afterthought. I'd appreciate any input you might have on incorporating traditional Irish elements into a great American breakfast/brunch. I look forward to your thoughts!!