
We are moving forward with our new menu, and the preparation has been great! For me, the biggest question in putting the menu together was, “Who do you want to please?” The place that we work (it’s not just a restaurant), we have special clients I want to make sure we take care of: The corporate clientele interested in booking events, the social groups such as families and after-work buddies, and our sports fans!
I have spent the last year talking to as many people as possible. We found that our corporate friends wanted a something elegant, yet cost-effective. We developed dishes like Crusted Ahi Tuna, Chicken Satay, and Calamari Frites for these folks. These new selections are of the highest quality and will satisfy those with refined palates and discerning taste buds.
Our families and after-work clientele wanted to see something that was diverse and challenging. In the past, it was straight to the bar…many are now coming in for the food and maybe to have a glass of wine. People want to have a spot to enjoy each other without having to crowd into a bar. The vision is to provide them a great restaurant atmosphere with shared platters…thus our new sampler that will feature crab cakes, artichoke/crab deep, etc. It’s upscale comfort food and is easy to share but not messy.
Our “Sports Fan” wants to come in drink great beer and eat classic American Food…wings, quesadillas, nachos, and garlic fries. We have made them different by using only the highest quality ingredients. For example, our new beef quesadilla has carne asada instead of ground beef. Better quality offers a twist on old favorites.
Getting the kitchen ready for the new rollout means Chef Abe being ready. Everything is on my shoulders, so I have spent lots of time on quality control and fine tuning the recipes. My ideas have to be perfectly executed before I can train my staff. The guys have been great, and they are very excited to branch out. The new menu will require more labor, but it’s worth it to bring out restaurant to the next level. Come to our Open House on Thursday, March 4 from 5 – 7 PM and get a taste of what I have been working on…I know you will love it.
Chef Abe Amhari