Late last year, John Perkins, chef-owner of underground dining and mobile catering business Entre, announced that he would be holding themed restaurants at 360 N. Boyle Ave., in the Central West End. With chicken-centric Le Coq, the first of his concepts, recently retired, Perkins is ready to share more details about his next short-lived happening: A Good Man is Hard to Find.
His next pop-up restaurant, scheduled to launch on Thursday, March 14, is inspired by Flannery O’Connor’s short story of the same name and will feature Southern comfort food. A Good Man is Hard to Find will operate Thursday through Saturday, serving dinner from 6 p.m. (which might change to 5:30 p.m., noted Perkins) until 10 p.m. The restaurant will be open for a total of seven weeks, finishing with a flourish on May 4 with a Derby Day party.
Unlike the prix-fixe menus developed for Le Coq, the menu for A Good Man is Hard to Find will be a la carte and limited to 12 to 14 items that will rotate every few weeks. The food and drink menus will be posted by the end of the week on the Entre website. Reservations are not necessary but are already being accepted at entrestl.com/presents/.
Editor’s note: The reservations web page currently sports the Le Coq logo. Reservations for A Good Man is Hard to Find can still be made on this page.
This article appears in February 2013.