Rothbard said he's already implementing his menu, which he describes as "local and fresh — what I think people just want to eat." Between instructions to the kitchen staff on preparing risotto and ceviche, he added, "It's no longer like a science project over here."
Rothbard described Mosquera as talented but admitted that his departure was not a total surprise.
"We burnt some sage in this bitch getting rid of the negative energy," he said with a laugh.
Rothbard is a Houston native and a graduate of the Culinary Institute of America. Before BRC, he created the opening menu at Down House and worked in Martha's Vineyard at restaurants like the Atlantic Fish and Chop House and the Outermost Inn. He also presided over a local and gourmet food program at the Martha's Vineyard Public Charter School.
"Everything is in place, now is time for us to refine," he says.