The Road to Galaxy Taco

The Road to Galaxy Taco

"Part of the process of developing a new restaurant concept is being exposed to what others are doing. I have a clear vision for Galaxy Taco—what I want the menu, decor, music, style of service and bar program to be—but it always helps to see what people you respect in the industry are doing."
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A Celebration of American Regional Cuisine at Craft, NYC

A Celebration of American Regional Cuisine at Craft, NYC

It’s cool how attention comes in waves. The last couple of years I’ve been participating in many local culinary events, but not much on the national scale. Then, within the same week, I’m invited to participate in two New York City events with a lineup of chefs that humbles me. The first event was put on by blogger/author Steve Plotnicki of Opinionated About Dining and the excellent Opinionated About U.S. Restaurants guidebook on September 14th at Craft, Tom Colicchio’s restaurant that just received three stars from the New York Times.
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NYC: Blurring Definitions & Evolving Expectations

The last five years has seen a huge increase in the "casual" sector and a significant loss in the "high end/fine dining" sector. I use quotations because the definitions are getting blurred and maybe that is what I most appreciated about this trip to the Big Apple.
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NYC Restaurant Round-Up

We checked out a wide range of restaurants on our recent planning trip to New York. Here is a list, along with a short critique, in case you're going that way anytime soon. Enjoy!
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Observations & Themes from New York City

We just returned from our strategic planning trip in New York City. In reflecting about what I got “thematically” from the trip, it is this: the pure lack of humility and over-abundance of confidence (deserved) is actually what makes New York City the Mecca of dining.
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Just back from Star Chefs in New York City

This is the third time I have gone to Star Chefs, which is a three-day event of demonstrations and speakers from the culinary world. The last two times had some great topics and I came away with a head full of ideas. Not food ideas, but ideas and thoughts about the restaurant industry as a whole and how we fit into it. You can check out last year's posts in the October 2008 Archive.
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The Cocktail War

Food is always an extraordinary experience in New York City. But, on California Modern mixologist, Frankie Thaheld's recent trip to attend the 3rd Annual International Chefs Congress with Trey Foshee, he found the cocktail culture in this acclaimed culinary Mecca equally exciting.
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Star Chefs Congress

Last year I took some of the mixology classes and thought they were very interesting, with modern interpretations and twists on old cocktails, as well as some new ways of looking at this exciting field. I decided to bring Frankie along this year to help in his development as one of the most exciting mixologists in San Diego. As you will read in Frankie's article, I think he found some new inspiration for our Modern Bar cocktail menu.
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