What’s new?
Chef Tom Black just jumped on board, and his new menu is debuting
soon. It’ll be his take on classic French bistro food, and I’m really
excited. I think we’re getting some new game in—rabbit, possibly
duck. However, I’m jumping ship to serve at Tilth.
Their food is dreamy.
Here and at Tilth, you’re expected to know every dish and every
ingredient in every sauce, like what a bagna caùda is [a
tasty Italian fondue-ish dish made with garlic and anchovies] and where
exactly the anchovies are coming from. I really enjoy the work that I
do. It’s challenging and exhilarating to know so much about a dish and
its components, but that’s the role servers should have if you’re
working in any restaurant that’s not Chili’s.
Give me your best pipe dream. Opening your very own Chili’s
franchise?
Cultivating my own P-Patch.
Dig a little deeper down that pipe.
Opening a gastropub/bar/fine food and drinking establishment.
Letting my friends go nuts with the menu. Better yet, opening identical
restaurants in Seattle and San Francisco because people are always
comparing the two, and seeing which works better. Or how they each
succeed and fail, what have you.
What’s your all-time dream meal?
The rabbit served at Cafe Juanita in Kirkland. It’s a
wild-mushroom-stuffed rabbit braised in goat’s milk. Holly Smith is the
chef, and that rabbit is stupid good.
