Why bother staying open on a day like this?

Good question.  And it’s one that I actually learned how to answer several years ago, long before I entered the restaurant business.  It was a lesson in decision making that I remember from my days in college.

I don’t know why it made such an impact on me, but I was listening to a man lecture on time management and he made this statement that stood out and stayed with me these many years.  He said:

Make a decision and make it right

He explained that we should not put so… more »

If you were to compare some of the music of John Coltrane to the world of food, I think you would be safe to place him in the category of today’s gastromolecular chef.  Both produce a distinct, out-of-the-ordinary experience for its prospective audiences.  Both are easily misunderstood. And I would add that both probably felt a compulsion to create that drives them beyond the norm.

Coltrane was a contemporary of Miles Davis in the late fifties, just at the time Davis was exploring the cool jazz sounds that would reach forward decades later and put his fingerprints on artist… more »

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I’m one of those people that love this time of year.  I love lists of Best of’s, Top 10’s, The Biggest and Worst, etc.  I like remembering where we’ve been, but I also like to think about where we’re going.  Now is a great chance to do that kind of thinking and reflection.

I’m into making goals and resolutions, so if you’re not, bear with me. Maybe I can make my point without being that guy.

One thing I’ve learned this year about leading people is the very thing that The Gallup Organization has figured out years ago; everyone has… more »

Here is our prix fixe menu for New Year’s Eve. This year we are offering a chef’s wine pairing with each item of each course. I always get excited when I look over a finalized menu. It’s as if I have been cooking mentally for days and am ready for you to enjoy it right now. But we’ve got to wait a few weeks.

This event filled up quickly last year, so I encourage you to make plans soon. We’ll set the table; you

New Year’s Eve

6PM and 8:30PM
40 dollars per person – 60 dollars w/… more »

Every industry encounters trends and changes that require understanding and thus, adaptation in order to stay current and relevant to its market. Awareness of technology, customer attitude, and economic health are three factors to which I pay close attention as I seek to grow and sustain my business over the long term.

My industry certainly has its ups and down, but one thing that settles me and makes me glad is that at least you aren’t able to download a meal, nor does it appear that you will be anytime soon. The need for food is still a fundamental human… more »