When my friend, Dallas, contacted me with the news, I requested the pleasure- nay, the honor, of letting the foodie community know, first. It brings me great pleasure to see my compatriots grow and develop in thier lives and this certainly seems to be a great opportunity for Dallas, on a number of fronts.
'What are you looking forward to?' I asked him.
He waxed poetic about moving onto Bardstown Rd and the vibrancy of the nieghborhood itself.
He enjoyed the thought of preparing American Regional Cuisine, with locally-sourced products.
He really gets a kick outta Steve Clements as a new boss. I've never met him, but the fella must be quite interesting.
Of course, the entire operation is quite large. Dallas will be managing 4 sous chefs. Most places have one.
I'm looking forward to Dallas' imprint on an already successful concept. Somebody pass the plate (the salt can sit where it's at!)
(I made the cake; nothing to do with the dress.)
