What separates the St. Louis restaurant industry apart?
There is some great ethnic food, and people are looking more at their region and figuring out how to use what’s available to them as opposed to flying in ingredients from all over the world. There are a lot of great chef-farmer relationships here in St. Louis. What is it you hope your customers take with them when they leave Brasserie? I hope they leave satisfied, comfortable. The customer might not be wowed by the presentation, because that’s not what we do. We serve really simple food. I hope people leave soulfully satisfied by a great meal. What is the best tip you can give a cook hoping to improve their abilities in the kitchen? Seasoning! Don’t be afraid of salt. The difference between an OK meal and a great meal is seasoning, and make sure you taste as you go. Check out what it’s like inside the kitchen at Brasserie by Niche.
