This comes from PAID of Pottstown…
New BYOB in Downtown Pottstown
Racine, a contemporary American restaurant that takes its inspiration from local farms and producers, opened for dinner Tuesday, October 29 at 232 King Street.
Chef/Owner Greg Vassos uses local, organic, ethical and natural ingredients whenever and as much as possible, presenting them in a whimsical way. Known for his contemporary French and American creations, he has remarkable skill executing delightful farm-to-fork dishes inspired by many cuisines and dictated only by his passion for fresh ingredients.
Greg is an accomplished chef. In the span of nearly two decades, he worked in kitchens on four continents alongside some of the world’s most respected chefs including Sergi Arola of Arola, Bruno Menard of the Dining Room, and Eric Ripert of Lebernardin. Greg was Chef de Cuisine at The Brasserie by Dean Max in the Cayman Islands where he was inspired by the art of French cuisine and began to implement various modern and unconventional techniques. It was during his time at The Brasserie that Greg was invited to cook alongside a team of chefs at the James Beard House in New York City. His second invitation to The Beard House came during his time as Chef of five-diamond restaurant L’Escalier at The Breakers in Palm Beach, Florida. This time he was invited as Featured Chef.