"James, just so you know, Anthony Bourdain may or may not be seated right now."
Thanks chef, do you just want to keep me on my toes or are you going to let me go out there at talk to that...we will leave how I feel about him aside for now. I get lines like that from time to time to make sure I am watching the food, and for chef to put a smirk on my face. Last week it was Tiger Woods, the weeks prior it was some other visiting chef or local dignitary. Let alone the mention of He Who Must Not Be Named, DC's preeminent food critic, who may or may not be checking us out at any time.
It's cool, all in a days work. Chef and I are not running around as much lately, the cooks and the new sous have stepped up in ways that we couldn't have hoped for in only a month of service. We have only been open a month? Well, a month and 2 weeks, but it feels like we are in month 6 already.
I guess that is a good thing, except for the fact that our menu has changed so much since we started it's almost laughable when I see a review in the Express magazine, and it has a picture of the trout the way we served it our first week of service. Then they go on to talk about beet leaves, and neither chef nor I can recall ever doing anything with them but grilling them with Swiss chard for a certain plate. Never have we served it as a side, and I think one of us would recall that.
Thanks chef, do you just want to keep me on my toes or are you going to let me go out there at talk to that...we will leave how I feel about him aside for now. I get lines like that from time to time to make sure I am watching the food, and for chef to put a smirk on my face. Last week it was Tiger Woods, the weeks prior it was some other visiting chef or local dignitary. Let alone the mention of He Who Must Not Be Named, DC's preeminent food critic, who may or may not be checking us out at any time.
It's cool, all in a days work. Chef and I are not running around as much lately, the cooks and the new sous have stepped up in ways that we couldn't have hoped for in only a month of service. We have only been open a month? Well, a month and 2 weeks, but it feels like we are in month 6 already.
I guess that is a good thing, except for the fact that our menu has changed so much since we started it's almost laughable when I see a review in the Express magazine, and it has a picture of the trout the way we served it our first week of service. Then they go on to talk about beet leaves, and neither chef nor I can recall ever doing anything with them but grilling them with Swiss chard for a certain plate. Never have we served it as a side, and I think one of us would recall that.
I found a pint container of some type of breading the other day that tasted awesome and I had no clue what it was. I went to tell Barton that it should be going on our french toast at brunch because it was so damn good. He looked at me and told me I made it a month ago for that exact reason.
Yeah, I need a nap or something.
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