The restaurant has been expanded to include 600 seats, doubling the capacity. Ross, who was classically trained at Culinary Institute of America in Hyde Park, N.Y., said the transformation was simply designed to give customers what they wanted. We looked at our customer base and decided this is what they want. We had to satisfy the locals. Everybody's an expert.
Comfort food is in.
The trend also goes along with Ross' personal development. He says that after going through several styles of cooking, from fusion to nouvelle cuisine, he's back to the basics. Though Southern cuisine is now the focus, more exotic items still pepper the buffet line. Asian dishes include sushi, the Vietnamese noodle concoction pho, and moo goo gai pan. Penne with scampi, clams with white wine and mussels in a tomato broth fulfill the Italian side.