Silo Point, sustainability and Michael Costa
Something interesting could be in the works for Silo Point and chef Michael Costa.
Jerry Edwards, owner of the catering company Chef's Expressions, said he's been talking to the owners of Silo Point, the luxury condo development built around a former grain elevator in Locust Point, about taking over two spaces there.
One would become a wine bar restaurant. The other, a gourmet market. Costa, late of Pazo, would be executive chef.
It is not a done deal, however.
But here's the idea.
The restaurant would offer small plates and an "ever-changing entree menu, almost daily, very seasonal," Edwards said. "it will really focus on wines, though. Lots of sustainably grown, biodynamic, organic and really world-class wines that are very unusual for people to find in this town. ... Every item will have a wine match paired with it. The wines will lead. We'll pick a wine and develop a dish around the wine."
Price-wise, he said it would be "mid-range, very reasonable. it's not going to be fine dining, but it will be fine food, a lot of it being prepared right in front of you."
The place would seat 40 to 60 people, plus another 40 under cover outside in season. Live music is a possibility.
The gourmet market would be in another building, a parking lot away, in the Silo Point complex. The focus would be on prepared entrees. "You might get a stuffed tenderloin or roasted free-range chicken, potato-crusted halibut," Edwards said.
The market would sell some local cheeses and maybe a few essentials like eggs and dairy, all from local farms. It might even become a CSA drop point, where people could pick up weekly produce deliveries from local farms. But it would not aim to become a mini-Whole Foods, Edwards said.
Both restaurant and market -- neither has a name yet -- would tap into the "farm-to-table concept," Edwards said. But he said his priority would be sustainable ingredients, not strictly local ones.
"Kind of like Woodberry Kitchen meets Silo Point -- not as strict as my buddy Spike is, not having limes in your bar," Edwards said. "We're not going to be pushing the local part in the wine bar as much as sustainability. if we bring in a fish from Alaska, it's because it's sustainable."Sun photo by Amy Davis