The first hint that Olive et Gourmando principal Dyan Solomon had a new project on the way came three and a half months ago, with this Instagram tease. The takeaway: a restaurant that would emphasize open fire cuisine, inspired by the likes of Joe Carroll (of Brooklyn's Fette Sau and St. Anselm), barbecue guru Aaron Franklin, and gaucho god Francis Mallmann.
Now we know the name of Solomon's new baby. Foxy, named after Solomon's dog (Olive and Gourmando were the names of Solomon's cats), is slated to open mid-October at 1638 Notre-Dame Ouest, in what was Anjou Québec Bistro Traiteur. La Presse reports that Foxy's food will be rustic, and entirely fire-based. Vegetables will loom large, together with flatbreads baked with heirloom wheat flour, courtesy South Carolina's Anson Mills (preferred by the likes of Sean Brock, Donald Link, Tartine, et al.). Solomon's baker at Foxy? None other than Marc-André Cyr, late of Café Zephyr, Le Petit Breton, Le pain dans les voiles, and, yes, Olive et Gourmando.