Asked about his design philosophy, Steve Jobs loved to talk about the details most people will never see. “For me to sleep well at night,” he said, “the quality has to be carried all the way through.”
He’d have loved our baked potato. From how we ensure the perfect crispiness of the jacket to the way we fluff the interior, we couldn’t be prouder of it. And that’s just a side dish.
The same attention to detail helps explain why the last bite of your Wood Grilled Salmon is as delicious as the first; why you’ll want every last drop of our daily scratch-made Soups; and why the BLT Salad has so many fans. Before any dish makes it onto our menu, we test and obsess and refine. We create our own seasoning and rubs. We obtain our ingredients at their peak of flavor, and rigorously ensure quality and consistency.
Our guests will never know about everything we do to make our Slow Roasted Prime Rib so delicious or our Lobster Queso so addictive either, but you’ll taste the difference that comes from our scratch cooking, meticulous sourcing, and our teams’ shared passion for quality.
It would be easy to cut corners. We could use commercially supplied sweet and sour in our cocktails instead of making it ourselves. We could serve frozen foods to kids instead of made-to-order dishes. But we never have, and never will – because not only is “delight in the details”, so is quality, safety and healthfulness.