Business model and dining experience revamped by Douglas Keane, with Cyrus now experiencing a reversal in his approach
In the heart of Sonoma County, Cyrus restaurant, originally opened by Chef Douglas Keane in Healdsburg, California, has undergone a transformation under Keane's leadership. The new Cyrus, now located in Geyserville, offers a unique and interactive dining experience that feels like a dinner party in a home1[4].
The evening begins in the Bubble Lounge with drinks and small bites, followed by a move into the kitchen for a first course, where guests can engage directly with the chefs1[4]. The main event unfolds in the dining room with a multi-course hyper-seasonal tasting menu, and concludes with a sweet finish in the Chocolate Room1[4].
This reinvention of Cyrus responds to Keane's pandemic burnout and desire for an equitable workplace. The new model aims for a more welcoming, equitable, and participatory environment for both guests and staff. A significant change is the $75,000 annual living wage for every team member, a departure from traditional high-end restaurant compensation structures1.
Pat Cobe, a senior menu editor at Restaurant Business, provides in-depth coverage of chefs, trends, and menu innovation. Cobe, along with Bret Thorn, a senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, hosts the weekly Menu Talk podcast3. Through this collaboration, Cobe shares insights about the reinvention of Cyrus, setting a new standard for luxury dining combined with social responsibility1.
Restaurant Business members have exclusive access to all content, including Cobe's articles, and the Menu Talk podcast can be subscribed to on Apple Podcasts, Spotify, and other podcast platforms2. For those interested in the culinary world, this reinvented Cyrus offers an exciting opportunity to experience a distinctive culinary journey while supporting progressive labor practices.
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