We're proud to say that our efforts at Whisknladle are paying off with a great local following and some pretty cool "props" from Conde Nast, Gourmet Magazine (While it was still around), Food & Wine and a bunch of local What first started as an off the cuff partnership between a hungry & talented chef (Ryan Johnston)
in need of a kitchen and a desperate culinary school drop out in need of a chef (Arturo Kassel) has
blossomed over the last 4 years into Whisknladle Hospitality.
Together with our committed and passionate managing partners (Gabe & David) and our patient angel investors (????), we've continued to grow from one small and ambitious little restaurant to a small little restaurant group with even bigger ambitions.publications. Our second venture, Prepkitchen or PK as we like to call it, was inspired by our desire to eat Whisknladle quality food on a regular basis while sticking to our restaurant employee budgets. Sad, but true. Restaurants are a labor of love more than anything else. Since first opening its doors, PK has grown into a quintessential neighborhood spot serving great seasonal comfort food in super relaxed environment and relatively speaking, it's easy on the wallet.