Owner Nicolas Quinones is set to announce that Woodfire Grill will close.
During a phone conversation, an emotional Quinones said that Wednesday, May 20th will be the restaurant’s last dinner service.
“I’m closing Woodfire Grill because the revenue no longer supports the elevated level of food and service that I’m committed to,” Quinones said. “Simply put, my local, sustainable restaurant is not sustainable because I don’t have enough guests walking through the door.”
Since chef Michael Tuohy opened the Cheshire Bridge restaurant in 2002, Woodfire has always been dedicated to offering seasonal tasting menus, with sustainable meat, poultry and seafood, and items sourced from local farms and purveyors.
When Tuohy decided to return to his native California in 2008, Quinones took over the restaurant with business partner Bernard Moussa. Kevin Gillespie, who served as Tuohy’s chef de cuisine, became the executive chef, as well as a business partner.
Gillespie and Moussa left Woodfire in 2013. Gillespie opened Gunshow in Glenwood Park in 2013. Moussa opened Last Word in Old Fourth Ward in 2014.
Quinones confirmed that Woodfire’s heyday came after Gillespie’s star-making appearance on the sixth season of “Top Chef.”
“It was fantastic. It was brilliant,” Quinones said of the period when the reservation books were filled weeks in advance. “We were absolutely thrilled. It was a wild and fun and rewarding time. That heyday with Kevin was late 2009 through 2012. That spike pretty much decreased ever since.”
Asked what he’d like people to know about his six year-plus run at Woodfire, Quinones had several thoughts.
“I’m incredibly grateful to have served my community and co-workers for the past six-and-half years. I’ve endeavored to create a culture of kindness, empathy and generosity in the restaurant. And I’ve been glad to share those values with every person that has walked through the door and allowed me to serve them.
“For me, dining is a very emotional experience. One that succeeds when emotional bonds are formed. I try to foster those same emotional bonds will all of my co-workers so that together we can serve our guests with empathy and grace.
“The dinner table is my favorite place to be, so when guests walk into my restaurant, and allow me to serve them dinner, it’s a thrill.”
In addition to his steady presence at the front of house, Quinones is a Certified Sommelier by the Court of Master Sommeliers. And Woodfire became known for its "Wine Spectator Award of Excellence" wine program, with a list featuring some 450 selections.
“I had the good fortune of being able to amass a fun wine list that focused on organics and biodynamics,” Quinones said. “I loved being able to support small sustainable producers, who were farmers. Everything about this restaurant has always been about supporting farmers, and wine is no different.”
Asked what he planned to do next, Quinones said he wasn’t quite sure.
“I’m going to wind down Woodfire Grill with all the dignity and grace it deserves,” he said. “I’m going to keep doing what we’ve always done. And then, I don’t know. Whatever comes next will obviously involve service and wine.
“It saddens me to make this change. It’s not an easy one to make, obviously. But it’s merely practical. I fought tooth and nail to keep Woodfire local and sustainable. Compromising those standards was not an option.
“We’ve always stuck to buying the premium local and organic produce and animals that were raised with care and dignity. And we’ve always stuck to paying skilled individuals a fair wage. The standards are high. And that is why I have to close it down.”
Credit: Bob Townsend
Credit: Bob Townsend
About the Author
