PREZZO FISSO
PREZZO FISSO
It’s now a month or so after the opening of Cinghiale and many elements of the restaurant are as I would wish. Every day and evening, guests ask if I am pleased with the restaurant. I always struggle with this question.
If I say "yes," does it imply that I am satisfied? I never am. I know it is very hard on my staff, and I understand I can't control it. Each restaurant is born of this fantastical dream in my head and as such I will keep chasing an unattainable "film" in my mind that I am compelled to see.
That being written I am pleased with the progress of our staff. They are pushing their skills, knowledge, team work, and focus to a higher degree. That's truly the most gratifying thing that I get to experience. It's marvelous to thrill a guest. I find it much, much better to teach staff the pleasure and satisfaction of same.
My chief struggle at the moment, I believe, is being able to have guests dine in the style that Stefano and I intended. Cleary an inducement is necessary.
The concept of Cinghiale is that a classic room from Milano, Torino or Bologna that dates to the late 50's to early 60's that has been revived with a talented new Chef and committed ownership. The room remains classic but is refreshed, the cellar is stocked and thoughtful, the staff is energized, attentive and above all, kind.
The kitchen is dedicated to modern interpretations of classic dishes from northern Italian villages served in a classic 3-course fashion: Antipasti, Pasta (or Risotto) and a fish or meat dish as a Main Course. Prior, of course, we have to offer Stuzzichino (little bites) and Salumi to have with an Aperitivo as guests start to relax and consider the menu. I know this is not the fashion that many of our guests are accustomed to dining.
What I hope will be a nice inducement on the menu is two-fold, one is to offer it as a 3-course pre-fixe (prezzo fisso) with a complete menu choice of an Antipasti, a half portion of Pasta and a Main Course for 44 dollars, in addition we would continue to present it as it is currently available in an a la carte (priced per item chosen) format. The pre-fixe should be a pretty serious deal for a smart diner. Stefano and I want to have many guests enjoying the menu as intended and portioned.
It’s now a month or so after the opening of Cinghiale and many elements of the restaurant are as I would wish. Every day and evening, guests ask if I am pleased with the restaurant. I always struggle with this question.
If I say "yes," does it imply that I am satisfied? I never am. I know it is very hard on my staff, and I understand I can't control it. Each restaurant is born of this fantastical dream in my head and as such I will keep chasing an unattainable "film" in my mind that I am compelled to see.
That being written I am pleased with the progress of our staff. They are pushing their skills, knowledge, team work, and focus to a higher degree. That's truly the most gratifying thing that I get to experience. It's marvelous to thrill a guest. I find it much, much better to teach staff the pleasure and satisfaction of same.
My chief struggle at the moment, I believe, is being able to have guests dine in the style that Stefano and I intended. Cleary an inducement is necessary.
The concept of Cinghiale is that a classic room from Milano, Torino or Bologna that dates to the late 50's to early 60's that has been revived with a talented new Chef and committed ownership. The room remains classic but is refreshed, the cellar is stocked and thoughtful, the staff is energized, attentive and above all, kind.
The kitchen is dedicated to modern interpretations of classic dishes from northern Italian villages served in a classic 3-course fashion: Antipasti, Pasta (or Risotto) and a fish or meat dish as a Main Course. Prior, of course, we have to offer Stuzzichino (little bites) and Salumi to have with an Aperitivo as guests start to relax and consider the menu. I know this is not the fashion that many of our guests are accustomed to dining.
What I hope will be a nice inducement on the menu is two-fold, one is to offer it as a 3-course pre-fixe (prezzo fisso) with a complete menu choice of an Antipasti, a half portion of Pasta and a Main Course for 44 dollars, in addition we would continue to present it as it is currently available in an a la carte (priced per item chosen) format. The pre-fixe should be a pretty serious deal for a smart diner. Stefano and I want to have many guests enjoying the menu as intended and portioned.
posted by Moderator at 9:46 AM
5 Comments:
Tony, this sounds like a great idea! Will the presso fixo be in effect every night? See you soon, Sam
Yes it will.
Tony
Is it already on the menu, or will this be in the coming future?
It is already on the menu.
Tony
For a fine dining experience the inducement sounds like a great deal.
For those of us that live the downtown lifestyle and eat out often the enotecca concept seems a more economically viable option for everyday dining. With such a great atmosphere for a neighborhood enotecca, is there any though to broadening that aspect of the restaurant menu, perhaps the way Petite Louis does? That would really entice us to feel we could make it more of a regular hangout with the option to upgrade to Stephano's breadth of talents in the restaurant when we felt like stepping it up to multi courses.
I guess to take your thought, maybe its two rooms from milan, torino, and bologna we're look for. We love the main street side that's overlooking the view but we also long for the bustling, everyday side that faces the neighborhood.
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