We don't use plastic at the restaurant, but we certainly want the beef to be tender enough that you could. And when they do, they have to be treated to another experience that is equally satisfying. The meat we serve is a big part of it, but we think it's important that other aspects of the meal and the service don't take anything away from that. Seven different potato choices include the standard baked and french fries, but also less traditional tubers, including roasted red potatoes, Dutch gilder potatoes and whipped sweet potatoes. French bread accompanies the meal, and Ed even tested nine different coffees before settling on a dark Columbian roast that he considered complementary to the menu.
People come expecting a quality meal, but they expect quality service, too.
So we've tried to add some big-city touches. Of course, we stress polite service, and the waiters and waitresses have to be knowledgeable about our food and how it is prepared. They are supposed to serve guests, so bus-people clear the tables. And staff members dress like staff so they are easy to distinguish from guests. Anita says the biggest challenge has been meeting demand.