So. Today began Devour Downtown in Indianapolis. The Hotel Bar that I work (Plat 99, at the Alexander Hotel), is participating, which is both nerve-wracking, and exciting for me. I've done Devour Downtown four times before, while a line cook at the Libertine, as well as Northside Nights while I was at Pizzology, so I know what it is like for a line cook.
This is the first time for me as a Sous Chef. This is a menu that I put together, and a staff that I trained, and basically have to show for myself. Working with the Bar Manager, I think we've put together a good deal.
Three courses, plus a cocktail, for just twenty five bucks? It's a steal. The cocktail is essentially free.
Tonight wasn't too busy, but there seemed to be some interest in the DD menu by those that were in the bar before the Bruno Mars concert. I expect that by the end of the week, we'll be balls to the wall busy.
Especially on Sunday, when the restaurant downstairs is closed, and many other Indianapolis restaurants are also closed.
We'll see.
This is the first time for me as a Sous Chef. This is a menu that I put together, and a staff that I trained, and basically have to show for myself. Working with the Bar Manager, I think we've put together a good deal.
Three courses, plus a cocktail, for just twenty five bucks? It's a steal. The cocktail is essentially free.
Tonight wasn't too busy, but there seemed to be some interest in the DD menu by those that were in the bar before the Bruno Mars concert. I expect that by the end of the week, we'll be balls to the wall busy.
Especially on Sunday, when the restaurant downstairs is closed, and many other Indianapolis restaurants are also closed.
We'll see.