“Fish ‘n Chicks, Cows and Pigs” is how the chefs of Daalder call their new food concept. Daalder you say? Yes, Guillaume de Beer and Freek van Noortwijk are the successful chefs of this great restaurant and they are building Guts & Glory as we speak! Opening end of January 2015.
Another Eat Street
The Utrechtsestraat is were they settle their food concept making delicious dishes with high quality products. The same as what they do at Daalder. It’s just another level of haute cuisine: Maintaining the same quality in an even more relaxed atmosphere!
The concept is simple: every 6 months another animal is the centre of attention. First they focus on the Bresse chicken which is prepared for a long time on a low temperature (it resembles pulled pork), then the turbot, Wagyu beef and later the Iberico pork. A few starters and in-betweens in Daalder-style and with the use of a variety of the used animal. The main dish is the animal on its best, a simple but perfectly executed meal with fries and seasonal veggies.
Follow STORY154 on Facebook and you’ll find out first when Guts & Glory opens! Can’t wait to taste their Bresse chicken..
Guts & Glory
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