Aren't all restaurants "chef driven"??� I certainly ran mine the way I wanted and put on the menu what I wanted. Of course I was open for suggestions from the sous chef and the cooks but the final decision was mine.� And I wasn't a hipster.� The reason we had a 3 hour wait for a table was because the restaurant was "chef driven".� At the time I was doing dishes nobody had heard of……..duck confit in 1995 was an unknown in the Boston area!
But you see WJ doesn't do restaurants where they have chefs. He's strictly a Roadfood eats kind of guy. Cooks, maybe, but never chefs. And that sort of explains why he always eats at the Waffle house.
I dunno,. you'll have to address that with Davydd who has mentioned "chef driven" time and time again.
Usually these chef driven restaurants almost always� offer overly hoppy beers that have turned the recent microbrew explosion into a curse rather than a blessing. I can't even find pale ales, porters, brown ales, hefeweisens, red ales or pilsener's on tap anymore.
we have all those in Oregon.