In which we embrace the plant-base
(Oh hi, it’s been a while, we’re changing things on…
This week our Chef de Cuisine, Anthony, left us to go back to his hometown of NYC. I miss him already. Incidentally, this is what happens when you take one too many photos of a chef at work.
One benefit of working in a restaurant is this: every now and then (rarely, unfortunately), there is a deformed biscuit, which you can then eat with a slather of honey butter and coffee. Yum.
On Monday we cheered on one of our chefs, Brandon, at the Citywide 86’d Competition. Though he didn’t win the final, we’re so proud of him!
Logan and Rachel came over and made us ceviche. They rock.
Another benefit of working with the most awesome restaurant ever: Bake Sale goodies! Toasted chocolate croissants are the bomb.
A text conversation with Justin about Roux:
One day I cooked up some squash and eggs and toast and tomatoes, and it was the best thing ever.
We finally remembered to go back to El Alma, the home of one of my favorite margaritas, the Chilanga!
On Anthony’s last day, he made us homemade pasta with meatballs and red gravy. I can’t even begin to describe the deliciousness of this meal.
Tonight Paul and Deana invited us to eat at qui, which was fantastic! I love how playful the food is, how great the cocktails are, how gorgeous the space is. We’re ready to go back.
And what would a blog post be without at least one photo of our cat being cute? We do love Roux.♥