CHICO’S NEW CHAPTER
With a new look and new menu, Bar Chico wants to change the way diners think of Tedder Avenue
SINCE making the tough decision to close Chill and focus on Bar Chico, owner-chef Daran Glasgow is less stressed, more focused and excited for the future.
“I’ve downsized so now I can focus on what I’m doing and start enjoying it again,” he says.
“At Chill I was isolated in the kitchen so I didn’t get to interact. At Bar Chico the kitchen is in the dining room and people can watch what I’m doing and have a chat. It’s going to be a lot more fun and more relaxed – I got a little bored at Chill after 11 years.”
Bar Chico, which was formerly dedicated to Spanish tapas, has morphed into an intimate lunch and dinner bistro.
“We’ve pulled tables down and put a banquette down the wall, so it’s more of a small bistro,” Daran says.
“We’re doing a completely different menu, using local produce and some new suppliers, and it’ll be changing all the time. For example, last week for the launch the snapper was beautiful so I bought only 15 portions and next week another fish might be nice, so on the menu I’ve got market fish, not snapper.”
While there are light options too, Daran promises “bolder flavours, creamy sauces and lots of butter”.
“We’ll be doing snacks in the bar area – things such as croquettes and chicken ribs and then dining menu will be bistro style with a bit of a French influence. It won’t be fine dining like Chill was. It’s rustic – that’s what I like to call it.”
With such a strong connection to Tedder Avenue, Daran’s major challenge now is changing perceptions .
“It’s going to be hard to change people’s mindsets from the old Bar Chico and from Chill as well,” he says.
“But we’re ready for a new challenge and I’m excited for people to come in and see that.”
Bar Chico, 26 Tedder Avenue, Main Beach.