Tuesday, September 16, 2008
The nights are in full swing, the team is learning the menu and cranking out food like you wouldn't believe. As you can see from Saturday nights ticket stack( 360 covers) close to 1,000 small plates left the kitchen with not one food item returned to the kitchen.
This level of execution and volume don't usually mix, but with some very minor tweaks to station set up and prep lists, I think we have it figured out. I'm very happy with the skill level of the cooks and it shows in the work they are doing.
We are already thinking about some changes to the menu as summer begins to wind down and the fall chill is in the air.One thing we did get today is a ZESTOR Apple from New Hampshire. A sweet and tart red apple, with aprox two weeks of availability we are happy to have it grace the menu.