![]() “We instantly became capable of doing online sales,” she says. Prior to the pandemic, Talula’s operated by cash register. “We have a lot of families use them to teach their kids about different foods.” “We serve 300 of those per week,” says Olexy. ![]() Moderately priced, they feature seasonal products in miniature tasting experiences. Olexy and her staff also conceived their own dinners-to-go concept, with chef-driven three-course menus that change weekly. “We got deep into breakfast sandwiches,” says Olexy with a laugh. But the pandemic forced Olexy to shift to packaged products, meal replacements, and everyday foods scalable for multiple servings. For 14 years, the chef’s table at the award-winning market and catering business was in high demand as a dining experience. Another inventive flatbread combines shaved Brussels sprouts, roasted beets, Brie, mozzarella and black truffle aioli.Īimee Olexy also revamped her eatery’s dining concept, turning the tables at Talula’s Table in Kennett Square. Brisket also appears on a flatbread, accompanied by roasted peppers, pickled onions, cheddar, mozzarella and smoked Gruyère. New bestsellers include a charred octopus bowl with hoisin-chili glaze and a smoked brisket version with barbecue aioli, pickled peppers and roasted mushrooms. “Anyway the game ends, we’re still at only 50 percent capacity.”Īlbert’s chicken Parmesan from Enoteca Tredici. “It’s a game of maximizing space,” he says. McCullough likens his seating chart to a puzzle with mismatched pieces. “It’s amazing what we’ve gotten used to.” “At first, I thought, ‘Are we really doing this?’ But we did,” says the executive chef and owner. Indoors, Feury was able to maintain Nectar’s gorgeous look despite the Plexiglas. Patrick Feury has also transformed part of Nectar’s parking lot into a tented dining space bordered by painted palates. ![]() “We’re happy to have them as customers and do as they ask, but it’s a real challenge with seating.”Īt the Berwyn Tavern, Casey’s Pour House and Nectar in Berwyn, back decks have come in handy. “People change their minds about sitting outside or inside after they made a reservation based on the weather when they arrive,” says Francisco Ramirez, executive chef of Enoteca Tredici in Bryn Mawr. Enoteca Tredici executive chef Francisco Ramirez (left) with general manager Steve Khuu.
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