After working RM downstairs for 5 months, I start working on re-opening RM upstairs right after New year eve. After several extension, we set opening date on Feb 2nd. The cusine of RM upstairs..... RM seafood is a sustainable seafood restaurant, but direction on RM upstairs are not seafood focus, our goal was simply best cusine with best value in the U.S. or at least in las vegas. Anything we think best, We'll do it, that is our vision.
The menu format for upstairs was set earlier last year. 5 course degustation (4 savoy, 1 pastry) with 3 choices each course is a basic format, plus 6 a la carte only items, total of 18 savory dishes. The 5 course tasting is 65 dollars (as of March 6th), each course have choice of one 10-15 dollar suppliment item though. (such as wagyu, foie gras and turbot) But even you pick one suppliment item, 80 dollar for 5 course tasting, compare with Robuchon, Guy Savoy or any others, it's steal.
After menu development, we work on station break down and operation system. And my experiences in Alinea help out a lot. Alinea have very unique station break down. They have 6 stations in the kitchen, when I was there stations was called 'meat', 'fish', 'lamb', 'bread', 'pastry' and 'one bites', Lamb? Why the station is called? Cause the station have only one dish, and it was lamb dish. The dish had around 30(!!) components!! You can check the dish on alinea book if you're interested.....
My station is called 'meat' and the dishes I had were 'trout', 'wagyu', 'yuba' and 'caramel'..... Sounds weird, I know. Alinea have only two menu either 12 course tasting or 23-25 course tour. And station break down was like I had 2, 7, 14, 22nd course on the menu. So as you can see, nothing like French kitchen. And it works perfect. So we decided to break down the station by course and minimize the crossing over between two stations.
RM upstairs have 3 stations, 7 people. 3 on Garde Manger, 2 on Hot App / Fish, 2 on Meat. Right after amuse bouche, 1st course is coming from GM, 2nd course is coming from GM and Hot App / Fish, 3rd course is all comes from Hot App / Fish, 4th course is all comes from Meat. I believe this way service runs more efficient and smoothly.
We just start working on spring menu depends on how dish will be composed, but I was thinking bring amuse to fish station and bring 2nd course between GM and Meat or bring amuse to meat station. Alinea inspired unordinally station break down, whatever makes operation easiest and efficient, we'll do it!!Labels: RM seafood