What you knead

Easter Brunch.

Easter Sunday is one of the busiest days at Rioja. Before I left work Thursday, we had over 200 covers, just for brunch.  I believe we ended up somewhere around 300, and I didn’t even check the dinner reservations.  Not bad for a place that seats 100.  If you are a foodie, that is flipping the restaurant three times in a shift.  Truly amazing.  I have never witnessed anything like this in my life.

Saturday night I was getting ready to leave, and Chef Jen was there in the back and so we started chatting.  I told her I was excited to see a restaurant this busy just for one day.  See it all come together, see how it all works.  She simply said, “Just be proactive and not reactive.  Be prepared and well, piece of cake!”  Subtle pastry joke as she winked and smiled.  She wasn’t kidding.  Sunday came and went just as if we had 10 people in the restaurant.  We prepped all week and were ready to go.  No fires to put out, nobody on edge, just a group of people working together in the kitchen as one, enjoying life, enjoying their craft and serving one hell of a brunch.  Because we were prepared, the bakery finished about 2 hours before our shift was done, so I sat there for a few minutes watching the line.  It was like a well-crafted symphony.   Sous chefs and line cooks working side by side, knowing and expecting each other’s moves.  Front of the house gliding from table to table and best of all, customers enjoying Easter Sunday brunch.

As for the brunch special?  Deep fried carrot cake with a scoop of cream cheese ice cream garnished with a little bit of powdered sugar.  I didn’t get a chance to get a photo, but please believe me, the bit I took was heaven.  It was beautiful flavors while giving you that fair fix that we all love.