Bob's a personality. The whimsy of light fixtures shaped like sea creatures carries over to the menu, which is honed daily with constant tastings and adjustments. Ordering a dish that was on the menu last month is unlikely. This is not a cookie-cutter menu. Freedom to innovate comes from a mature, well-seasoned kitchen staff, which has low turnover among its 65 members.
Teamwork is key.
We cook together and cross-train. Such fluidity builds confidence, consistency and skills. New dishes are rehearsed several times before they go on the menu, then adjusted at daily tastings. Before the restaurant opened in 1997, the brigade practiced together for six weeks. The spontaneity to change menu items on short notice comes from knowing the skills of each cook, says Franz.