Banana River Café changed hands in 2017 when the torch was passed to Emerson Krause, then newly graduated from the Culinary Institute of America in Hyde Park, New York. As unlikely as it sounds for a young culinary new grad to assume ownership of an existing restaurant, over the past seven years, Krause has proven his commitment to the art and discipline of great food and restaurant management.
His success is not surprising given his restaurant experience. Before college, Krause began as a dishwasher, moving up to scratch kitchens, then supporting himself through college working with
catering companies. Upon graduating, he was offered his dream externship at Manhattan’s Michelin Star restaurant, Gramercy Tavern. The Tavern manager wanted Krause to stay and begin work the night of graduation. At the same time, however, he received an offer to own and operate Banana River Café. When asked, “How can you turn down a job with a Michelin Star restaurant?” His response spoke to the culinary heart and commitment affirming “Owning your own restaurant is always respected. It is the dream.”
Assuming ownership of an existing restaurant requires faithfulness to the menu and respect for what the loyal locals have come to love. Emerson applied his skills towards enhancing and refining existing menu items while exploring and creating new favorites announced on the daily Special Board. His more exotic specials were received with some hesitation by the loyal regulars, but hesitation was replaced by enthusiasm as they embraced the new dishes and expanded their culinary horizons. It was this depth of untapped talent that resulted in Banana River Café’s expansion to include fine dining with BRC After Dark – to resume this fall.
Emerson Krause & Banana River Café will be catering the 55+ Club Annual Meeting and Holiday Luncheon on December 12, 2024.