I tried to run specials again, and again complete failure. Everyone praised the dishes and I think both are nice dishes; the problem is that no one is coming to WB for the food. It's an afterthought, and as the chef I have to take measures to change this perception.
I found fresh lima beans at the West Side Market. DeCaro Produce usually has a unique selection of vegetables, specifically root vegetables that no one else has, and they had the lima beans. I made a succotash with goat cheese and fried egg. The final dish was outstanding, fresh tasting and local. We sold one, and it tuned out the guy really only wanted the fried egg
There is nothing more classic and easy to sell as a dish of figs with blue cheese and prosciutto. We serve it warm with pickled vegetables and maple syrup. How I can not sell these....at $5 a pop....something is seriously out of balance.
This is our mac and cheese. Classic elbow macaroni with Bechamel and Gruyere, topped with Camembert and served with the optional duck confit or truffle bread crumbs.
This is a hybrid potato skin/twice-baked potato. We make a filling with potato pulp, shrimp, scallions and tomato, overstuff the potato skin and bake with cheddar on top. Served with an herb mayo, this dish has become quite popular.
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