Inspiration from the ingredient

So often we in the restaurant industry are sent by a supplier ingredients that are only adequate for our needs, the tomato that is still too firm and a little green or the salmon that has been "refreshed," frozen then thawed before shipment. In some cases we have little choice but to accept what is delivered -- for example, it's February and the tomatoes are crappy or fresh salmon is so expensive customers can't afford it at a price the restaurant can live with. So as the chef or owner you have to make the sacrifice and do what you can with what you are given or "86" an item from your menu. In the end you mold and coax all you can from the ingredient. It has been said recently by a famous chef turned writer and TV travel host that it is the greatest skill or talent of the chef to turn something mediocre into something delicious. I am on the fence with that statement and sentiment. Yes sometimes when the ingredient is not perfect a great chef can make it shine, usually not as the centerpiece but as a background performer. But personally I think a great chef can take a perfect or nearly perfect ingredient, do very little to it and create something sublime. Therein lies the true gift of a chef, knowing how to treat the perfect ingredient.

Still Waiting to Get a Peek at the Kitchen

Patrick and I were so excited when we woke up this morning. We were meeting a real estate agent to look at a restaurant space for La Bocca bright and early. We were like two little kids on Christmas morning -- a Christmas morning when Santa forgot your house. The agent didn't have the right key to get the door open, so all we could do was peek in the windows. It's kinda like shaking the present boxes. Not really as satisfying as ripping off the paper.

However, she was able to show us a space upstairs in the same building. It has some rustic charm, but the amount of renovation it would need is a bit beyond what we're hoping to put into this venture. I'm happy to grab a can of paint, buy a new door or even put down some new tile, but this baby would need some major overhauling, not to mention deep cleaning. I think we'll wait to see the more turn-key space downstairs. Trying again tomorrow.

Making Our Restaurant Dreams a Reality

Well, we've been working hard on finalizing the business plan for La Bocca so we can take advantage of some of the great deals on commercial leases floating around. It's usually rare to find leases at the prices we're seeing in some really great, bustling Seattle neighborhoods. Sadly, we know this means some foodie comrades likely came before us and didn't fare so well. The current state of the economy is both a blessing and a curse when thinking about starting up a new restaurant venture. I know I've slowed down a bit on eating out, but it's never something I would completely cut out. I love new and interesting food too much, and I feel the need (now more than ever) to support the independent restaurants I love and want to see succeed. Speaking of which, if you haven't been to Rain in a while (or ever), check it out. I know sushi traditionalists might not enjoy their twists on sushi rolls, but I can't get enough. And, the albacore sashimi -- like butta!

Some day I hope we have loyal fans who will feel about La Bocca the way we feel about Rain. Whenever we go in there, it's like going to a friend's house who happens to know how to make kick-ass sushi. It just doesn't get better than that.