The location had been with the company for many years and Cafe Fanny had become a popular brunch and lunch spot in the city. The management saw potential for more and decided to update and refresh the concept and open a casual bistro that would serve diners in the evening as well, at least during the summer, and host private parties in the gorgeous park milieu. The name Southpark was actually the brainchild of one of the partners, Mikko Leppilampi, who thought it was just the right amount of confusing and funny.
So...opening the restaurant for the first day on 19.5.2015. Everything SEEMED to be in check. But did you know that restaurant also needs some plates to function properly? ;) Whoops!
What do you recommend from your menu?
Try the Comfort food on lunch - it's different flavors every day! SoCal style all around the globe cuisine. :) (À la carte only on summer time - but then it's gonna be AWESOME fresh flavors fit for terrace ;) )
Do you have a brewmaster, sommelier or drink master?:
Simply no. We just do good cocktails - try a whisky sour. Killer.
Bulevardi 40, Helsinki
Chris Drake is in charge of the kitchen at Southpark. The philosophy in our kitchen really is quite simple. So-Cal food and the So-Cal vibe is pretty straightforward and simple, clean even. We try to maintain that in the kitchen as well as the restaurant in a bigger sense. Calm, clean, not over complicated are generally three words that describe Chris as a chef: and they are three words that coincide with the So-Cal mentality that we try to emulate here at The Park.
As for Chris as a chef, he is generally pretty calm, usually well mannered :D but has a great albeit an over developed sense of humor which lends to a fun working environment. Stern when he needs to be, supportive of the team both in and out of the kitchen. Our kitchen and restaurant represent the cuisine and vibe of Southern Cali. As a chef Chris tries to keep to that theme while using what local products we can when we can, whilst maybe dropping in a bit of his Michigan roots :)
What is your chef's motto?:
6p's (Proper Planning Prevents Piss Poor Performace). Simply put, plan your EVERYTHING thoroughly, do your 'meez' whatever it may be and crack onward and upwards. A clean mind presents as clean work, clean station, etc.
Are there any other interesting persons in your restaurant?
We have a security guy who looks like an ex-con. Loads of tattoos, he's probably 50 years old and looks really mean. :D Tho when you talk to him he's kind like a teddybear. Never judge a book by its cover, huh?
Bulevardi 40, Helsinki