Creativity and Invention
My staff is amazing.
I give them vague ideas for dishes and cocktails and they turn out awesome works of culinary art. I showed up with extra asparagus on Thursday. Then, I told my two chefs to tempura it, and maybe use our garlic aioli as a dip. They said “yes” to the tempura but “no” to the aioli because they thought they could do better. I gave them the green light to show me what they had in mind. Minutes later, they hand me this soy-citrus dipping concoction that is out of this world. I’ve had 3 orders so far and it hasn’t even been on our menu for 24 hours!
After we closed this past Sunday, I asked one of my bartenders to work on coming up with a cocktail. Something that has honey in it but wasn’t overly sweet. Wednesday morning, he’s in the kitchen making a simple syrup with jalapenos in it. Now, I’ve got faith in my team. But, at this point in my head I’m saying,”What the hell is this guy thinking?” Later that day, he handed me what he calls a “Diamondback” and it’s delicious. The heat’s there, but it’s mild. The honey is there, and it too is mild. But, together with our corn whiskey, all of these flavors come together in a smooth flowing, pallet pleasing cocktail. It makes you wonder how the hell he pulled it off.
When you come in and find yourself really enjoying what we’ve put together, let us know. Nothing invigorates us more than knowing how much you are enjoying what we work so hard to to create.