Hit or Miss?
The road to successful, can't-take-it off-the-menu dishes is paved by others that missed the mark.
After hours and hours of R&Ding, it's always gratifying to see a new menu item become a customer favorite. But sometimes, even when you and your team can't help yourselves from stealing bites during service, some things just don't sell. We chatted with chefs, bartenders, bakers, and pastry chefs across Central Texas to figure out which of their menu items HIT, which MISSED the mark, and why.
Tips on building a wine list that works for everyone from Sommelier Thibaut Idenn of Alla Vita and Boka