CCC on the front window at 409 S. Main stands for “Chicken Champagne Caviar.”
“But it’s going through a lot of evolutions,” says chef Keith Clinton, who operates CCC, a new pop-up restaurant, with his wife and fellow chef, Meredith Clinton.
“We can change it … make different concepts. She’s already thinking about different things to change it to.” Like “cheeseburger” and “corn dogs.” They also do “catering.”
“‘Contribute’ is another C-word,” Meredith says. They wanted to create a space where people “can do their own thing. If you want to sell T-shirts or temporary tattoos, sell it, make some money.” The Clintons also want to “collaborate” with other chefs. “A lot of our friends are helping us cook, make the cocktails, and serve.”
CCC, which is open Friday through Sunday, began with the Casserole Cat Club, which Meredith formed with her friends. That’s why they chose the letter C, Keith says. “Also, our last name starts with C.”
“I have an affinity, a love for casseroles,” Meredith says. “I love casseroles so much I have a casserole tattoo.”
Also in the kitchen is chef Rande Johnson, who worked with them when they were at Erling Jensen: The Restaurant, Keith says.
But CCC is temporary; a new restaurant will take its place. “We’re doing construction on the whole building for the future restaurant,” Keith says. “While we’re waiting on permits to be pulled, we decided to do this CCC pop-up.”
They’re operating the business in the building known as the Puck Building.
“The concept of CCC is because we needed something kind of small and easy that can handle a lot of foot traffic,” Keith says. “We decided to go with fried chicken because Meredith has been working on this fried chicken her whole life. She grew up working in a gas station in Hayti, Missouri.”
Meredith loves that gas-station fried chicken, but for the past three years she’s been trying to make “the best.”
“I feel like I’m always working on it. Always slightly tweaking it” she says. “The marinade is super important. And the things that are in it contribute to the flavor.”
She only uses chicken thighs. “The dark meat. They’ve got more flavor, are more moist. Chicken breasts are good, but they don’t have a lot going on.”
There will be a range of champagnes, including medium- to higher-grade. The caviar will primarily be “a kaluga hybrid,” Keith says. “Kind of medium-sized eggs … amber colored. Not too salty. A little cheesy. Not too oily.” They also will offer some of their high-grade “private stock,” including Oscietra.
You don’t have to order all three Cs. “Everything is a la carte,” Keith says.
The Clintons aren’t ready to reveal the name or much about the upcoming restaurant, but just about everything will change, including the decor and layout. For now, they’ve turned downstairs into a “mini living room” with an eclectic mix of furniture, including lounge chairs and couches. The new restaurant will feature a small lounge area, a bar, an area for formal dining, and a chef’s table.
As for the food, Meredith says, “I’m very conscious of sustainability and local and things in season and foraging.” The menu will “always be changing, and hyper-focused on share-ability.”
She and Keith have their special strengths, Meredith says. “My main strength is writing menus and creating dishes.” Plating is one of Keith’s strengths. “I can create a dish and think of all the flavors that go into it and Keith makes it look absolutely beautiful.”
So, who is the executive chef? “I would say we’re both the executive chef,” Meredith says, adding, “We’re both the boss, but I’m more of the boss, maybe. I’m more of the final say. I’m very particular about things.”
For instance, Keith wants to hang a large chandelier in the kitchen. Meredith wants to hang a disco ball there.
Stay tuned.
Justin Fox Burks 
Dipsticle, Facebook 