Guilty by association.

How does a chef match ingredients with others when conceptualizing a dish? I can’t speak for everyone, but I can tell you that I don’t necessarily bolt down to the whole foods on Huron every time I have an idea for a dish. If I were to do that, I’d be broke and homeless. Instead, CRUX has been resorting to a few different methods of achieving that final dish.  Those methods, as well as our journey onward, are some things we would like to share.

While we continue to move forward with our brick & mortar location, we will be opening a weekly underground micro-restaurant in order to work together more regularly in between our charity pop-ups. These weekly dinners will be glimpses into what you can expect from our in-the-works permanent location.

Over the next week, we will give you an inside peak on how we come up with our dishes for the December 12th pop-up. We will be recording our meetings, writing about new techniques in brainstorming, keeping you up-to-date on the progress of our weekly dinner space, taking you on our hunt for locations, and showing the public how our collective works.

This blog, over the next month, will be your passenger seat into the life of CRUX.

Opening 2012


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