When I open my own café/restaurant, I will always use freshly cracked pepper. I will
never offer a caprese panini during the winter (even if I live in California). And if, for some absurd reason, I do, I will slow-roast the tomatoes with olive oil and balsamic. SALT. I will SALT the tomatoes. And there will be panini grill marks on the bread. The ciabatta bread. The freshly made, delicious ciabatta bread. And my lattés will not taste like a milky "essence" of espresso drink. It will taste like, oh I don't know, espresso. (Actually, if it were my choice, we wouldn't even offer lattés. But I guess I can't ignore their popularity. Blast.)
The only thing that's holding me back is capital. You know, money. To buy things. Isn't that always the story?
Elysee Café in Westwood? We're fighting. In fact, we're through. Save your caprese panini for someone who doesn't know what they're missing.
let's make it happen!
ReplyDeletethis is the most sense i've read in days. duh about the pepper. that ticks me off when they have have preground pepper. it doesn't even look proper. and OBVIOUSLY you need a kosher salt caddy.
ReplyDelete