On New Year’s Eve, Tournant restaurant will seats its first diners at 7 p.m.; by 1 a.m. New Year’s Day, six hours later, the restaurant will have disappeared.
Tournant, which takes its name from the French for relief cook, is a temporary restaurant — a pop-up, to use the industry term — and part of a growing culinary trend in recent years, especially in larger cities. For New Year’s Eve, Tournant is occupying the Jungle Vino wine bar space on West First Street and will be using the kitchen that serves Jungle Vino and the coffee house Java Jungle, its sibling restaurant next door.
Tournant is being opened by Adam Bronson and Ben Deinken, local chefs who, between them, have restaurants like Atlantis Steakhouse, the Brewer’s Cabinet, Old Granite Street Eatery, Rapscallion Seafood House & Bar, and Wild River Grille on their résumés. The pop-up form, they said, allowed them to run their own restaurant without the risk and undertaking of a permanent space.
“We’ve both been through the phase of, ‘What can we do now, with our own restaurant?’ ” Bronson said.
“It’s only for a night,” Deinken added, “but we can do things our way and really push it with the food and give people an experience.”
Who is the target audience for Tournant? Food and drink enthusiasts, of course, the chefs said, but also anyone else who might want to try something different to celebrate New Year’s Eve.
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