By chefRob, on July 29th, 2009 So this is NOT about things that live under your bed, nor things that make weird noises in the night. It is though about change, and change is good no matter what form it takes.
The changes are, new Sous chef, new restaurant logo, new menu…in that order.
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By chefRob, on February 8th, 2009
My memories of brunch seem to be a bit…well, dim. This may come from growing up in the county of San Diego, with (back then) ZERO choices for brunch or waiting in astronomical lines in San Francisco and Chicago for sub par food and the typical turn and burn mentality of the servers, when [...]
By chefRob, on October 8th, 2008 Menu highlights is a new feature that I am going to start doing on occasion. Highlighting items off our breakfast, lunch, dinner and small plates menu’s, offering you a bit more of a description that can be placed on our menu or that our server’s can remember. This is an opportunity lost to most [...]
By chefRob, on September 22nd, 2008 Now that I have a quick minute to catch my breath, I thought it would be a good time to begin the discussion on the products that the Glass Door uses. As a chef, I have for years beat the organic/sustainability/hormone free drums and am glad to see that the public is responding. We here [...]
By chefRob, on September 12th, 2008 Beginning this evening, the Glass Door restaurant at the Porto Vista hotel is running our full menu! Excitement abounds in the kitchen as we are coming out of our training phase and we are now able to offer v1.0 of our dinner menu. What does this mean and why all the hoopla you ask…well here [...]
By chefRob, on September 6th, 2008
Things have been a bit slow around the hotel these days, with the holiday over and all but the kitchen has been buzzing! Getting closer to our goal of having our full dinner menu available, we have been offering our customers 4 of our house made desserts. As a chef I am very excited [...]
By chefRob, on September 2nd, 2008 After a busy weekend (Labor day) I find myself a s a chef reflecting back on the last couple of days. I was happy and quite surprised that we were sold out on Saturday night, and turned the dining room over 1.5 times. From what I could ascertain, most of our guests were locals, even [...]
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