“I think it will be a challenge trying to figure out what will work for all of us so we can live up to the customers’ expectations and Bo can live up to his own expectations and also figure out how not to compromise too much.”īut Catoe, a Southern chef with an affinity for cookbooks and being on the water, is up for the challenge. “You got something that neither Bo nor I have done it’s a pizza oven, and that’s it,” Gregory says. The West End eatery marks a swim into uncharted waters: The 30-ish-seat sister business to their Church Hill restaurant doesn’t have a typical hood setup in the kitchen instead, a wood-fired oven. in the former Billy Pie space, is the latest venture from the Alewife duo. In its early stages of opening, Odyssey, located at 6919 Patterson Ave.
"There’s some stuff at Alewife that, like, every table gets, and I’m kind of hoping that that will be a thing everybody will get here,” Catoe says.Ĭhanneling the carb-y comfort of bread service - although they aren’t complimentary, ringing up at $13 - the buns are nostalgic and new all at once.
Served six per order, the butter-bathed Parker house-style buns are accompanied by miniature Bonne Maman jars of yuzu jam and caviar tins filled with smoked trout roe and housemade sour butter. For the newly debuted Odyssey, from chef-owners Lee Gregory and Bobo Catoe Jr., also of Alewife, that menu item is dinner rolls. Often, when chefs open a restaurant, there’s one dish they expect to be an easy order, something approachable and familiar that can satisfy every seat at the table.
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