Todd Price reports that Nathan Richard, most recently the charcuterie wizard at Restaurant R'Evolution, has been tapped to bring his Cajun roots to The Bombay Club's quasi-British culinary theme "Instead of bangers and mash, Richard will cook blood sausage and grits. A Scotch egg will come wrapped in boudin. And expect to see frogs, turtles and alligators on the menu from time to time."
The Bombay Club makeover is a result of the previous management team leaving en masse to open Richard Fisk's Martini Bar and Restaurant. Restaurant group Creole Cuisine Restaurant Concepts has brought in Richard as the executive chef and Christopher Horner as General Manager.
Bombay Club 2.0 is set to open in early December