Chicago Sun-Times
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A Toast to the Back of the House

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Dine out enough and you can get a sense of whether a true team is working to deliver your food. But until I talked with Chef Dan Tucker at Sushisamba Rio I didn't realize that praise for a wonderful duck toban yaki may not echo to the back of the house.

That's why he and other chefs at some of Chicago's higher-end restaurants have made a point of sending food, including some nice Potbelly's sandwiches, to the back of the house as a "thank you" for their hard work. Now the Publican is making it easy for everyday folks like you and me offer a toast to the chefs and other kitchen staff. That's right, you can send a six-pack of beer to the kitchen for making sweetbreads -- mmm thymus glands -- that your grandparents from Luxembourg loved so much.

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Janet Rausa Fuller

Sun-Times Food editor Janet Rausa Fuller is always thinking about her next meal.



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This page contains a single entry by Lisa Donovan published on January 2, 2010 4:28 PM.

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