While culinary trends drift toward complex fusions of new flavors and edgy contemporary foods, Drive is running full speed in the opposite direction. Restaurateurs Adam Wilcox and Anthony Alexander have always found it difficult to adhere to contemporary rules.
" Let the others worry about following trends and blending in. We have always stood out like a sore thumb in this industry, and to be honest we are glad."
Growing up on California's central coast, Wilcox recalls the familiar smell of Bar-B-Que in the air, the sound of crowds of people laughing and playing as communities gather around earthen pits filled with native live oak, roasting rich cuts of delicious Tri-Tip. A rustic and primitive cooking tradition dating back to the 19th century started by Spanish Rancheros. Drive embraces wood fired cuisine and how liberating simple cooking can be. The primitive nature of Drive makes it paradoxically innovative leaving its patrons rewarded and pleasantly satisfied.