Behind the Beef

Behind the Beef

A chat with the people running the Best Steakhouse winner: Bin 54

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Behind the beef

When you ask Executive Chef Kevin Draper and General Manager Jared Blum what they do to make Bin 54 a great restaurant, their answer is simply, “Whatever it takes.” Here are a few more of their thoughts on what is quickly becoming a destination steakhouse.

WHAT IS BIN 54’S TAKE ON THE ULTIMATE STEAKHOUSE EXPERIENCE? 

KEVIN We’re focusing on a great time and a great experience here. We’re a steakhouse, but our guests should expect fine dining. You won’t come in, place your order and get your food in 20 minutes. It takes your night; we want people to feel relaxed.

WHAT MAKES YOU MOST PROUD OF BIN 54? 

JARED The consistency and quality of everything we do. The minute you walk through the door, you’re greeted with a smile. Your steak is cooked to perfection. We have a sommelier in-house to help choose a perfect wine pairing. Top to bottom, every time you’re here, you’ll have the same great experience.

TELL US ABOUT A REWARDING DAY YOU’VE HAD AT THE RESTAURANT. 

JARED Graduation day was a great day for us. We served a tremendous number of people, served a lot of good wine and everyone enjoyed themselves. Another thing I really love about this job is any time we can teach our guests about something, like wine, during their experience. That’s always a lot of fun.

KEVIN For me, a great day here is just everything falling into place, everything working out the way it should. When we have a good flow in the kitchen and we’re happy, that’s a great day for me. And usually that’s when all the guests leave happy – because it just kind of flows through everything.