Strand House promises more than “Just Desserts”
Travis Lorton, executive chef of the Strand House restaurant, poses with a suckling pig. The Strand House kitchen is equipped with a spit over the grill to roast whole animals. PHOTOS BY ALENE TCHEKMEDYIAN A few weeks ago, the Strand House restaurant’s kitchen was filled with buckets of plaster, disconnected wires and cellophane-wrapped chefs tables – getting around was kind of like navigating an obstacle course. In fact, it didn’t look much like a kitchen at all. “Watch out for the screws and nails on the floor because it’s still a construction site,” Travis Lorton had said over the noise, as he ducked under the metal scaffolding that led to the fourth floor bar. “I know the view’s not much to look at here, but maybe you can find something you like,” Lorton joked, as he looked out the restaurant’s floor-to-ceiling windows at the waves glistening in the sun as they crashed on the shore. Lorton, the restaurant’s executive chef, along with Neal Fraser and Seth Caro, consulting chef and pastry chef, respectively, have recently traded their construction hats for their chef’s hats. Instead of lugging cardboard boxes loaded with kitchen gadgets up and down the restaurant’s stairs…
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