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Fine Dining is Made for the Masses at Chefs Club Counter and Beyond

April 5, 2017December 22, 2022 Senior Editor20-year Alain Ducasse, 56-seat restaurant, Amy Sowder/Chowhound, architect Fernando Santangelo, Belgian entrepreneur Stephane, Chef Didier Elena, Chefs Club Counter, Chipotle Mexican Grill, counter wear Frenchy, different restaurant concepts, egg-sandwich concept Eggslut, fancier Chefs Club, fast casual places, fast food, fast food concepts, fast food spots, fast-casual chain, fast-casual eateries, Fast-casual restaurants, financial advice online, Fine dining fare, fine fast-casual restaurant, Fine food, freshly baked gourmet, fun food, grass-fed beef slider, guest chefs, higher quality food, Himalayan pink rock, inventive new ways, inviting sit-down atmosphere, largest system-wide sales, medium-quality food, multiple Michelin-starred Aldea, New York City, open kitchen, opening preview party, Panera Bread Company, percent sales spike, Restaurant Business, Restaurant Concepts piece, restaurant industry, Sriracha mayo-like spread, strong employee culture, table service, unique restaurant, wine bar area

Fine Dining Made Easy Fast food seems like a bad combination these days. The new combo? Fast casual. Enter an even newer concept: Fine dining fare in a pop-up format made accessible, easy, and more affordable, with an ever-changing rotation of recipes from the globe’s top chefs. That’s the mission of Chefs Club Counter, which opened in New York City’s NoLiTa neighborhood on March 31. It’s part of a nationwide movement in the restaurant industry from fast food to fast-casual eateries with higher quality food. “It’s not for a certain…