The specials were, well, special, Heirloom Tomato Salad and Braised Short Ribs rocked.
Chef stopped by, as he does with each table, to add that certain personal touch he's known for.
Rory produced a Bulleit Rye Manhattan that should be considered the gold standard.
The wines, tasty- a New Zealand Sauvignon Blanc with the salad. An accesible Rioja with the ribs.
Ah, but what I am musing on, what makes me smile, is watching the next generation come up and find thier way down the culinary journey.
His name is Tom. I remember when he was hired, like three or four years ago. A Sullivan student brought on for garde manger. Over time he worked various stations until finally landing as server. He always did just fine, but you never really got the feeling he found his niche.
Well, I'll be damned. He found his niche! This chap was absolutely glowing in this position. It's hard to put to words, but let's just say when it's right, you'll know it. Sure, he's young with his whole career ahead of him and much to learn- but enthusiasm learns. Daily.
Trust me, one of the most difficult things one can do in this industry is master both FOH and BOH. Most restauranteurs won't even let a cook on the floor, and vice-versa. Thier skill-sets are night and day- complete opposites. Props to John for his forward-thinking and willingness to let Tom run FOH. A very good decision!
Now watch, Tom will spend more time coming up to mastery level in both areas and indeed, if he steps behind the bar, this will take longer...
But when he coalesces- he's gonna know the whole dang operation, inside-and-out. The pure restaranteur. Able to train staff in all three areas of operation. Able to jump on grill, patch drywall, make a perfect Manhattan and handle guests with the utmost aplomb.
