Laundry List of Ingredients!

More times than not the employees here will be like, “Can you list any more ingredients on this description?” 

I giggle to myself and say “I mean I could if you want me to?” 



Mikey won't even write them down. He reads them from his phone from my facebook posts or makes the servers tell his guests the specials. 

I’m sure the servers are regularly feeling as though they are narrating a novel to our guests. Like everyone is sitting on the magic carpet in kindergarten, shhh everyone, gather round, quiet down & listen. I feel for them, it's a mouthful, I’m fully aware. Then again if they tell the story with inflection, excitement, and wonder they have captured you! Brought you into the story of dining with us, sit back and enjoy as the adventure of dining at the Precinct unfolds. Each employee here has their own way of storytelling. 

I love that Phoebe (Amanda) asks me each week exactly what is in a dish if she is unsure. How exactly to pronounce each item and is excited about it. I love that after many years of working for me, I’m still challenging her knowledge of food. 

Sarah regularly researches the items before coming to work or when she first gets here online to know what exactly she is serving up to people and why. She has a scientific brain, if you hadn't already guessed that.

Kaila has a different approach, she comes in and has a comedic approach to asking me about a dish which typically gets me relaxed before a busy night, but she asks the right questions eventually…. 

They all have different resources and unique ways to pitch the experience of an item. I appreciate the diversity of their approach with all of them. 

We try hard to plate up the specials and encourage all staff to at least try dishes so they too can experience it from start to finish. Not that they are just persuading guests to boost their, or my bottom line. They validly have tried it, can explain it, and have confidence in what the kitchen is putting out. They also know if it's a feature it may not be around long, so try it while you can. 

So many menus these days have become the most minimalist menu descriptions. What are you ordering? What else is in this dish? How were the ingredients cooked? Or is it because so many menus are that simple? Are they actually preparing everything in house? Do they know the ingredients? Sorry things I ponder in the wee hours of the night. 

Don't get me wrong, I respect the minimalist menu of cooking things for what they are and just that. Highlighting that flavor of a perfectly cooked al dente piece of asparagus not mucking it up with batters or sauce, or that first bite of a simple humble tomato in the height of summer harvest. Nothing compares to that. I have appreciation for that. Simplicity has its place. 

On the flip side, more often than not the Precinct kitchen has a plethora of well thought out components in each dish, meant to complement each aspect of your taste buds. Made with intention. 

The plate will confirm the vast description we gave you to digest beforehand. It will explain the narrative. Paint the picture. Invite the guest to the experience. Leave a memory from start to finish. The beginning of your adventure is with the description led by the server or the menu. The denouement is that first bite. 

As the plate is set in front of you the scene has been set, the next step is seeing the colors, the textures, lastly that first bite concludes that everything there was purposefully put together for a reason. You “now” know why the story was told. You feel and taste it all. Sit back and enjoy the ride. Our servers lead you on an unforgettable adventure here at the Precinct!!!

Enjoy and see you soon!