![]() That was Chef Justin Medlin, who ran such an efficient kitchen that when the General Manager job of Tangerine Boulder became vacant a couple years later, he was the obvious candidate. ![]() I knew it was the spot! And knew all the hard work and risk that lay ahead.īefore I go further, I need to call out the guy who took over for Chef Sven at Tangerine Boulder. In my fourth year of searching for location #2, while touring Old Town Lafayette (on bikes!) with my broker friend, I got the chills when I saw a “for lease” sign in the window. That building is still not built… This all happened for a reason, and that reason was one of the better locations in Lafayette. Then an awesome opportunity in a new build in the Highland neighborhood was all but signed. (letter of intent) on a downtown location, but then negotiations went nowhere. But it was what had to happen for me to focus more on my Tangerine Dream, and remain a balanced man.įor location #2, at first I focused all my attention on northern and central Denver, touring many neighborhoods and spaces. All this combined with plateauing sales meant Arugula had become less viable. Chef Sven Hedenas switched from Chef of Tangerine to Chef of Arugula, new Arugula managers were hired and expenses went up. Good problem to have, yet after 3 years of that, I looked for more balance, by shifting hours away from Arugula, and spending more time on searching and planning for the location for Tangerine #2.Īlso, at this time my father Paul, who was an integral part of the early Arugula, wanted less hours. So here I was, putting more of my work hours in at Arugula, with Tangerine always out-performing Arugula, except for maybe a couple festive months of the year. Basic business sense was screaming at me to open more Tangerines. And contrary to Arugula, almost every weekend is a hit, regardless of certain slower times of the year, the weather, a big game on TV, a barbeque holiday, etc. From a restaurant operations standpoint this is the goal, even if it is only 2/7th of the week. Yes, weekdays are not truly “busy”, as we can almost always seat people instantly, but every Saturday and Sunday, since our inception, we are BUSY, often on a short wait for a few hours between about 9:15am and 12:30pm. Thanks to all our stars (and ducks) aligning, Tangerine was busy right out of the gate. Oh and where someone just takes that extra second to check if the meal looks at all appealing.In Part 3 of this story I left off on how Tangerine’s Concept coalesced. ![]() There are too many places where the home fries are fresher, the spinach barely seared and the Bloodies rule. I must say however that the wait staff is excellent, but that's not a good enough reason to go back to a place to eat the food. There was a screaming child in there and with the concrete floors, it reverberated. The hollendaise was very good but there was just barely enough The Bloody was watery with a funky aftertaste, which I correctly guessed as fennel. So I rebuilt the egg muffins so I could get some ham, spinach, egg and sauce on each bite. The 2 TBS of spinach looked and tasted canned and was slopped by the side of the muffins on the plate. The eggs were poached just right, but I expect that at a minimum. The Eggs Benedict were slopped together all the ham was between the muffin halves not a piece placed on each. Even mustard and ketchup didn't help, and they covered over half the plate. The homefries had obviously been sidelined somewhere warm for hours. The appearance of the meal was less than tantelizing. I also ordered the Bloody Mary, another comparable standard. I ordered classic Eggs Benedict which came with yukon homefries. I arrived 40 minutes before closing, a great time to check a place out and see if they had started to slack off. I decided to be fair and pick something I could easily compare to other restaurants. After reading reviews online and seeing Tangerine got Best of Boulder I decided to check it out.
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