Other components of our entrees were equally complicated. Live food of this caliber could well be the most labor-intensive of all restaurant food. But all that work, when done right, pays off with textures and flavors that must be sampled to be believed. I consider Juliano to be a genius at food preparation. I've had a great many superb vegan meals in my life, but I've never before been tempted to use the word genius to describe a chef.
Live foods are so demanding and are absolutely contrary to any other style of food preparation.
Yet somehow Juliano has found a way to create recipes that are more than a match for the finest cooked dishes I've ever tasted. The people here love working here. We don't have miserable people grilling burgers for five bucks an hour wishing they could be anywhere else. That happiness shows up in our food. That positive energy might be part of the equation, but Juliano is obviously selling short his own talents as a chef.