Cunningham Restaurant Group’s Mesh, BRU and Union 50 participate in Devour Downtown

crg logo

CRG Executive Chef Carl previews some of the menu items that Mesh, BRU and Union 50 will feature in this year’s Devour Downtown and gives us some lessons in culinary techniques we can use in our own kitchens.

Chef Cal ingredients
Chef Carl explains the importance of Mise en Place [MEEZ ahn plahs], which is the French term for having all of your necessary ingredients in place and ready before you start your food preparation.  It helps you cook more efficiently and helps catch possible mistakes.



Great dished from the CRG Group for Devour Downtown….


meshsteak done




ceasar salad Union 50Union 50 logotartar Union 50


Bru Burger logotriple dip Bru Burger

All of the CRG restaurants feature Chef Carl’s Bread Pudding!  bread pudding

Find out more information on all the restaurants in the Cunningham Restaurant Group by visiting their website at provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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