The Guestap list is closed.
Four months after reopening, the multicourse, tasting-menu spot at 1432 Market St. has shuttered, according to Culinary Creative Group founder Juan Padró.
CCG bought a controlling stake in The Guest and The Regular, a restaurant-turned-event-space in the same unit, from chefs Brian De Souza and Sydney Younggreen in October.
After The Regular finishes hosting its scheduled events through the end of the month, it will permanently close too.
“Our intention is to hand it back to Asana,” Padró said of the space, referring to North Carolina-based landlord Asana Partners.
Padró, a restaurateur who recently stepped down as CCG’s CEO, said the concepts are closing because of personal reasons involving De Souza and Younggreen, who operated the businesses.
The prix fixe menu at The Guest cost $190 a person, and was slated to change several times a year, De Souza told BusinessDen when the spot reopened.
The business was doing well and was profitable in two of its three first months, Padró said. It likely made money in February too, but he hasn’t seen the numbers yet.
“It was super busy and very well received. You can look at the reviews, they’re good,” he said. “We had thousands of people on the wait list.”
Itap a sudden departure for the couple, who started The Guest in their Boulder apartment in 2020. Soon after, it moved to their Wazee Street loft and then over to Market when they opened The Regular in 2023. De Souza and Younggreen nixed the offering two years ago to get more space for The Regular.
Last year, they shifted to full-time private events before bringing the tasting menu back in November.
“It was our pleasure and honor to partner with Sydney and Brian on The Guest. They have made the difficult decision to move on from The Guest due to personal reasons, and they have our full support,” newly appointed CCG CEO Richard Flaherty said in a statement.
“(The Regular) will operate through March to honor existing commitments,” he continued. “Team members of The Guest will be offered interviews at other Culinary Creative concepts.”
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