I have to say a few words about the kitchen at Casa Mono: it unreal! I
counted over 25 mise-en-place items on the garde-marger(cold) station
alone; it was probably twice as many, if not more, on the line.
Notice, there are only three chefs cooking ( I am sure the prep cooks
were probaly gone, but I would be curious to hear how many there are
during the day), servers help with garnishes and expediting, however.
The level of training is superb - I was especially impressed by the sous chef ( the gentleman in the middle of the picture - the one in black bandana head band). Casa Mono kitchen is extremely busy and extremely efficient - the kitchen choreography is fluid and smooth.
More than anything, I continue to be in awe of Chef Andy Nusser ( who I have not had a privilege of meeting quite yet) - his ideas, creativity, management, execution and especially how his plates are designed and composed are the stuff from of which Michelin stars are made. Casa Mono has one.
One more time: My Dearest LT, thanks for dinner!