Cask Republic - Communal Tavern

Team

Picture of Christian Burns
Christian Burns

Principal, Skal Restaurant Group

A French Culinary Institute alum, Christian launched his culinary career working under Chef Bobby Flay at Bolo Restaurant in New York and later began his foray into the tavern genre of the restaurant business. Christian managed the expansion of The Ginger Man Tavern within Texas, New York City, and into Ct. In 2002, he purchased the Greenwich location and re-concepted The Ginger Man idea into a more crafted, food-driven, America-style restaurant.  In 2007, he then expanded this revised concept into South Norwalk.

Christian then expanded his restaurant group to include a new concept offering, Cask Republic.  His vision for Cask Republic was to create a more eclectic, relaxed environment which combined contemporary American and globally-inspired design, food, and beverage. In 2011, Cask Republic New Haven, CT opened, followed by Stamford, CT in 2013 and most recently South Norwalk, CT in the fall of 2015.  

Cask Republic has earned critical acclaim and attracts savvy locals and visitors alike, as it has evolved into a major dining destination. Christian has created a name for himself with his straightforward style and by bringing the craft movement across food and beverage to the masses in Connecticut.

Christian and his family currently live in Connecticut and when not working, you can find him…
Managing his son’s baseball team or on the ski slopes with his family.

Picture of Carl Carrion
Carl Carrion

Culinary Director - Skal Restaurant Group

Chef Carl Carrion was born to bring his playful and seasonal approach to traditional American fare and hone praise by reviewers for his comforting and unpretentious plates of deliciousness. With deep roots in the New York and Connecticut restaurant scene, Chef Carrion brought his experience to Cask Republic and designed a menu which features a contemporary take on traditional dishes that is elevated to a gourmet level. Chef Carrion approaches his menu of contemporary yet inherently American dishes with energy and creativity, while honoring the simplicity of the seasonal ingredients. His connection to creating innovative classic dishes with a globally-inspired twist, comes from his own passion and love of developing flavors that blend the familiar with the unexpected.