Internally, Ambrosia fosters creativity among its workers. This restaurant is a collaborative effort, explains Janes. We rely on talented chefs in the kitchen. The collaboration bears fruit in the form of menu items like Smoked Tandoori-Spiced Yams, served over savory coconut tapioca garnished with tamarind cranberry chutney and mint oil. We also work with suppliers and ask them what new products are available like new potatoes, squash, legumes.
Menus rotate to reflect seasonal availability of produce.
Janes and his chefs have a constant supply of new foods to experiment with. Ambrosia has gotten good reviews in the papers, and the Janeses are pleased with its progress. The restaurant business is an unrelenting proposition, though, and Francis invests most of his waking hours in Ambrosia. To own a restaurant, you must love the business, love food, love giving your customers a consistently outstanding experience. Although Seattle is home to a highly vegetarian-friendly population, the customer Janes seeks is not necessarily a vegan.