After leading the sour beer-centric restaurant for six years, its founding chef has taken a new position in California.
in California, he knew exactly who should take his place at the sour beer-focused restaurant.
Lopiccolo started Goed Zuur in 2017 at 2801 Welton Street with co-owner John Fayman, whom he'd previously worked for atin Boulder, where the two experimented with higher-end fare alongside the pizza menu. "It was a work in progress at Backcountry. The food Anthony was putting out was exceptional," says Fayman, but the customers were there mostly for pizza."They weren't there to eat a caviar cracker paired with a unique beer.
So he and Lopiccolo discussed opening a smaller, more niche restaurant, landing on the sour-beer focus because they were both obsessed with lambics at the time. Since opening, the menu at Goed Zuur has taken a few turns, with interesting meats, cheeses and small plates as staples, plus occasional larger entrees as well as the recent addition of a chef's counter, all of which has been headed up by Lopiccolo.
The two had discussed Rachles joining the Goed Zuur team in the past, but it never worked out financially."Unfortunately, the only way for it to work out was for one of us to move out and one to move in," Lopiccolo adds. "I know a lot of people are bummed about Anthony leaving," Rachles admits."No one really knows who I am. ... It's a great privilege and a great pressure," adds the chef, who honed his cheese knowledge at Whole Foods and worked in the kitchens at
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