Big changes are afoot at Corktown’s pickle brined chicken favorite Gold Cash Gold. No stranger to staff changes, the restaurant confirmed today that opening chef Josh Stockton is stepping down from his post after just short of two years at the restaurant. Per a release, Stockton is leaving in preparation for a move to Las Vegas.
In his place, diners can look forward to chef Brendon Edwards in the kitchen. Edwards was opening chef and partner at downtown’s acclaimed bar and restaurant Standby, but stepped down earlier this year due to disagreements over the direction of the business. Prior to that Edwards did a brief stint at Antietam.
Those familiar with Edwards’ cooking style will note that it definitely differs from Stockton’s and there’s no doubt this will have a significant impact on Gold Cash Gold’s menu. The release confirms that while popular dishes like the fried chicken will remain, the menu is slated for a major overhaul. Eater has reached out to Edwards for more details on his transition into the new role. The chef is expected to take over full time on October 24. Stay tuned.
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