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.
You must not get around much. Still seeking out places your grandfather knew and drinking BudMiilerCoors? I guess you haven’t been to many microbrewery tap rooms. [:D]