FSR February 2023

CHEFS & INGREDI ENT S CHEF PROF I LE

and processes so they’re ready to scale. When he joined Agave & Rye in 2020, the Kentucky–based NextGen Casual had been in operation for less than two years and had four locations. Since then, it’s added another 10 units, despite the challenges imposed by CO, and has more in the pipeline. Harrison attributes this success to the immersive experience that Agave & Rye offers its guests. “ e goal from the very beginning— before I was even here—was to create an environment where you can have mindful play and escape, to get away from reality,” Harrison says. “We can give them that time to where they for get the world around them and just enjoy what’s in front of them and their family and their friends. at’s all we strive for.” Harrison will be the first to admit the physical space, with its location-specific, playful design, is a major contributor to the brand experience. But the other

equally important factor in the equation is the food itself. Agave & Rye doesn’t bill itself as a tra ditional Mexican restaurant because so many other global cuisines come into play, Harrison says. And when the con cept delves into Mexican fare, it does so in a more nuanced way. “ ere are so many different layers to Mexican culture and the food side—dif ferent peppers, different chilies, differ ent regions, like Oaxaca and Chihuahua,” Harrison says. “If you go to the coast line, you’re going to get more seafood and lobster and more frito mixto [fried shrimp and calamari]. And if you go to inner [regions], you get more of the birria tacos. Birria tacos are a top-seller for us; everybody loves them.” Another favorite rooted in Mexi can tradition is the Plain Jane, which includes seasoned ground beef, aged white cheddar, diced tomatoes, shred ded lettuce, and sour cream.

But the Agave &Rye menu pulls inspi ration from far and wide. Harrison offers a few Epic Tacos as examples, includ ing e Crown Jewel, which harkens to French cuisine and features lobster, truf fle oil, and mac ‘n cheese. e Empress Gi puts an Asian spin on a Mexican pro tein, withMongolian carne asada, sticky rice, red chili Mongolian sauce, carrots, and shaved green onion. Over-the-top tacos dot the selection, with ingredients as obscure as peppercorn kangaroo and Flamin’ Hot Coconut Cheetos. ese playful creations are a long way fromHarrison’s classical roots. Born and raised in Hawaii, he moved to Hyde Park, New York, to attend the Culinary Insti tute of America. “A lot of people think once you come out of school, you can be a chef,” Harrison says, “but you really have to pound the pavement, as they say.” So, upon graduation, he did the req uisite fine-dining circuit with stints in both upstate and New York City proper.

CHEF ROB HARRISON

INGREDIENT OF THEMOMENT: Dried peppers such as chipotle, ancho, and bird’s eye chili FAVORITE AGAVE &RYE DISH: Mac ‘N Cheese Beignets CHEF YOU’DMOST LIKE TOWORK WITH: Probably Bobby Flay. I would love to go on “Beat Bobby Flay” to see if I can handle him. I think that would be a lot of fun.

ONE OF HARRISON’S MOST IMPORTANT RESPONSIBILITIES IS CREATING NEWMENU ITEMS THAT CAN BE SCALED AS AGAVE & RYE CONTINUES TO GROW ITS FOOTPRINT.

EPIC BRANDS (4)

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FEBRUARY 2023