Chef Thomas Kelly recently founded a new dining concept called 'Mexicue,' which blends different cuisines, services and models. The New York City-based brand began as a food truck and has since evolved into three brick-and-mortor locations.
Mexicue combines Mexican cuisine with Southern American-style barbecue to create hybrid dishes such as bowls, burritos, tacos and more. Beyond the fusion menu, Mexicue is also unique in that it offers both quick service and full-service at different locations. The result is a form of 'quick casual' that consists of dishes prepared at a fast causal pace, but sold at restaurant prices. As Kelly explains, "In terms of the environment and the experience that we’re creating for our customers, it’s casual and it’s personal."
The new dining concept demonstrates the evolution of the restaurant industry as the lines between fast casual and full service are increasingly blurred.