Discovering the steps involved in creating a dish that goes beyond the recipe
By Alexis Guerra
You’re sitting at a table in a restaurant. Your stomach is growling. You’ve had a long day at work. And you have just enough energy left to chow down on your food. That is, when it finally arrives. For the past several minutes you’ve been teased by platters of burgers, sandwiches, drafts of beer, you name it. Finally, the server pushes open the heavy double doors of the kitchen, with a tray in hand. You lock eyes, hoping that one of those white plates contains your next meal. To your satisfaction, they set the plate of steaming hot wings right under your nose.
Dig in.
Side Street Grille has been in business since 1996.
We’ve followed the journey from waiting to receiving your meal, but what happened before that and what separates the good from the bad in the restaurant industry?
If you were to pose these questions to Hamden’s Side Street Grille owner Dave DeNicola, he’d tell you it takes time and massive amounts of preparation.
Read the full story here.