By CHARLES FERRUZZA
Tony Glamcevski was one of the most familiar faces at Le Fou Frog restaurant, where he was the longtime general manager of the iconoclastic French bistro. After eight years working at the restaurant, Glamcevski (who moved to Kansas City to open Lidia’s restaurant in 1997) resigned on June 19.
In an e-mail announcing his departure from the restaurant, Glamcevski wrote: "I will pursue my interest in local food culture through my continued part time employment at Green Dirt Farm while further developing my personal business venture."
A friend tells me she heard that Tony was planning to open his own restaurant, and that he’s been hosting dinners serving locally grown produce and meats and cheeses from this region.
Glamcevski confirms that he’s interested in creating such a restaurant and has been tentatively scouting locations in "community-driven neighborhoods." The dinners, he says, were a way of seeing if there’s really support for the kind of restaurant that serves good local food: Fruits and vegetables grown in this area or from organic or sustainable farms in the Midwest. "I know it sounds like a ‘hippy dippy granola concept,’ but it’s much more than that."
Glamcevski says the response from his dinner guests has been very positive. "I walk away from those dinners feeling absolutely rejuvenated. I’m hoping to be able to open a restaurant within the next year."
In the meantime Glamcevski is working at a local grass-fed sheep farm, Green Dirt Farm in Weston. The farm sells lamb and is in the process of completing a cheese and milking facility. “They would like to start producing sheep milk cheese. It’s soft and mild, like goat cheese.”
I asked him what sheep’s milk tastes like.
“Like goat’s milk, I guess. I’ve never actually tasted it.”