Chef Daniel Serfer has folks waiting on line to get a seat in his little Blue Collar space. The fare is honest, and, more importantly, so are the prices. Now the restaurant's "White Collar Weekends" will bring a rotating set of "sophisticated specials" each Friday and Saturday evening. New offerings will include "pink champagne and Maine lobster risotto; pan-roasted veal chop with chorizo-stuffed potatoes and haricot vert; and roasted tile fish with mango chutney and saffron-kissed cous cous." These dishes will range $20 to $30 in price.
My initial reaction was that we've got enough pricy, fancy fare in this town, and that Blue Collar's very appeal rests upon the working class prices. But...
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...the reality is that it's really difficult to turn a profit in a large restaurant that has a liquor license and expensive items to help pad the bills; Blue Collar has about 22 indoor seats, no liquor license, and no entree above $20, so it's gotta be that much tougher. And no doubt Serfer, who has spent years working in creative upscale establishments, wants to show off his culinary talents in a manner beyond the ability to produce a solidly braised brisket.
So as long as the regular pricing remains pretty much as is, adding these more sophisticated dishes is a win-win situation: Good for the sustenance of those diners who want more diversity, and good for helping to sustain Blue Collar.