How to Eat Local with Style in a Neo Bistro, with Matt Conroy

I really think the technique is the most important part. I've been to restaurants where he cuisine is very creative, but not enjoyable because the foundation part of it is missing.


No one's gonna hold your hand to show you every little thing in the kitchen. You have to put in the time and want to learn and ask questions. If you're a cook, and you're not asking questions in the kitchen, you're missing out on a big percentage of knowledge there.


Opening a restaurant is stressful, there's no way around it. You can prepare as much as you possibly can and have many checklists, but there's going to be things on opening night that are not going to go the way you thought.

If I'm sourcing organic vegetables, well why should the wine we pour in the restaurant not kind of follow this same point?