When Restaurant Eve’s team decided to take its much-loved miniature birthday cake off the menu earlier this year, co-owner Meshelle Armstrong was barraged with negative feedback. “People went nuts,” she says. “Many customers told us we had ruined their meals.”
There was more criticism waiting when she got home. Her daughter, Eve, the restaurant’s namesake, was devastated. For the past 13 years, Armstrong and her husband, chef and co-owner Cathal, have served the petite pink pastry to Eve in bed for her birthday breakfast. To say their daughter had an emotional attachment to the sweet treat was putting it mildly. She wasn’t the only one. “For a lot of people, the cake represents childhood, comfort and nostalgia,” says Armstrong. “It’s made with simple ingredients. No flash, no glitz, just happiness.”
The uproar made Armstrong realize the cake had to return. It was resurrected on the menu at sister restaurant and market Society Fair a short while later. They now offer approximately six per day during the week and 20 daily on the weekends. (The cake always sells out, so call ahead to check its availability). And here’s a secret for cake connoisseurs: The cute confection can be ordered in advance by phone through Society Fair to be served at dinner over at Restaurant Eve.
When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.
This week we take a trip to modernist Indian mecca Rasika West End to get the lowdown on how much rice they cook up and how many chilies they burn through every week. Plus, a quick primer on how to correctly pronounce the restaurant’s name.
Tragicomic insider stories about the trials, tribulations, and just plain weird stuff that happens when you run a restaurant.
Restaurateur Ashok Bajaj is a seasoned pro when it comes to opening up new hotspots. Over more than two decades, he has built an empire that includes long-loved and well-lauded dining destinations such as Rasika, the Oval Room, and Bibiana.
Despite this record of success, he still runs into some problems. When it came time to design a sister location to Rasika located in the West End, Bajaj didn’t want it to be a carbon copy of the original. So he worked with designers to create a singular space full of grand gestures – literally.