“Our chef wants to open Friday. We’ll see,” says Gus Katsafaros. “It might be early next week.”
The kitchen staff at Marmalade, 1969 W. Montrose Ave., may be raring to fire up the griddle, but it’s the little odds and ends, like internet service, that have owner Katsafaros hedging on the exact day when he’ll unveil his makeover of the diner formerly known as Le Sabre.
With Gus taking over the reins from his cousin Peter, the Katsafaros name is about the only link between Le Sabre and Marmalade. The changes are night and day, both cosmetically and gastronomically. “[Le Sabre] was a total greasy spoon,” says Gus. “We’ll be doing trendy American breakfast and brunch.” So if Le Sabre is a Buick, think of Marmalade as an Audi.
Look for French toast and pancakes, “everything made in house,” including the bread for the toast and fruit reductions for sauces. “Nothing out of a can,” Katsafaros says. The menu will also include salads and wraps, soup from scratch and house-made granola. Meat will be ground on site. (All this emphasis on homemade makes a person wonder what was going on in the Le Sabre kitchen.)
Unlike its predecessor, a popular late-night destination, Marmalade is strictly a breakfast and lunch joint, open daily 7:00 a.m. – 3:00 p.m.
“The neighborhood’s changed,” Katsafaros explains of the overhaul. “It commands this type of business.”