I just really wanted something that was a little bit more lighthearted where we could come and sit. There aren’t tablecloths and we’re not too precious and the music might be a little bit louder. But you’re still getting the refinement of food that you would get in a more upscale restaurant. So I think the theme adds a little bit of fun to it and there’s a story. I wanted a story to translate. Some hold really special to my heart like I did a menu about my mom going blind. And then how she was able to regain her vision near the end she had the surgery. Then the menu kind of translated. It was very blurry and beige and then all of a sudden bright colors things you could eat with your hands. So a lot of times it just comes from the mode I’m in and where I’m at emotionally and just kind of comes from all different places.
Chef Chris Cosentino – Cockscomb
Definitely go to farmer’s market so you can kind of pick out everything on your own. I really love grilled or seared little gems and I was just at the farmer’s market this morning and grabbed some little gems you cut them in half grilled them or sear them on in your outside or inside on your stove. And then same with peaches charring peaches there’s so much sugar in them you could get a little bit of char to give like a bitter sweetness and then just like a charred peach salad mash ups some of those peaches as the vinaigrette with a little bit of lemon juice super simple and like get some Burrata from the cheese chop and just like a Burrata, grilled little gem with some like chard and pickled peaches would I think be really refreshing and very summery.
Chef Kim Alter
Nightbird restaurant
