Set to open in the Summer of 2015, Redux in Madison is creating three culinary experiences in one historic downtown location.
Redux : The Restaurant will have two dining experiences; a traditional table service dining room and a Chef’s counter that is a new take on the “chef’s table.” The Market at Redux will be located next door.
The traditional chef’s table is a dining table set in the kitchen. In some restaurants the table is off to the side of the restaurant where all the fragrances of kitchen, as well as the symphony of culinary equipment create an evening that is sure to be remembered. Some fine dining restaurants, like Victoria and Albert’s, host chef’s table guests in a windowed room adjacent to the kitchen. These have less noise and less aroma, but they are a great evening nonetheless. The limitation with both scenarios is the table itself – while all the drama in the kitchen is taking place but people who are standing, the audience is seated. It’s like being eight years old watching all the Thanksgiving preparation from the kid’s table!
At Redux the experience is taken to new heights, literally, as guests will be at a Chef’s counter in the kitchen where they will have a great view of the foodcrafters at work. Service to the counter guests will be provided by the culinary team, including Chef Robert Ubhaus himself. The menu for both dining experiences is “Modern American Small Plates.”
In addition to dining, The Market at Redux, located next door to the restaurant, is where Chef Rob will showcase his foodcrafter skills by offering prepared food, soups, charcuterie, and more. The market will also serve as home base for off premise catering for intimate cocktail parties at home or large gathering of your three hundred closest friends.
3 Central Avenue Madison, NJ 07940
John Lee is Black Tie and Flip Flops’ Raconteur-In-Chief: the World of food is his playground ~ the whole world! Having a Navy Dad gave John the passion to discover the world. Whether in one of Mr. Boeing’s flying machines, as an armchair traveler with a great book, or a plate beaming with the exotic flavors and fragrances, his day is all about discovering the world and sharing the stories with everyone he meets.
John cut his teeth in commercial kitchens starting in high school and continued into his undergrad years, then the media bug bit. After University he spent time at the Washington Post Company before jumping on the first internet wave in the 1990’s at some of the major players of the era. John also established himself as a culinary instructor where his style of cooking was first called “Comfort Food Remixed.” Don’t get him started on Disney Dining, but yes, he tried “the grey stuff” and it is delicious. John jokes that he’s staying in NJ because he didn’t have enough miles to trade in for a return ticket home to San Diego, but we think he likes it here.