Friday, November 27, 2009

¡Aye, Los Pinche Flatbreads!

One of the menu items that we introduced when designing the menu at MTM, are the flatbreads. We take a yeast dough, roll it into an oblong shape, pile it with all sorts of different ingredients, and bake in a 450° oven until the crust is super crispy. The absolute responses from these have been overwhelming. On “Flatbread Thursday”, as we lovingly call it (we do a ½ price flatbread for ladies night), and the record for one night is 118…..I think. When you take into account the number of seats in the restaurant, and the fact that each flatbread is hand rolled, that’s a lot of trabajo, señor. Our flatbread guy, Colin is a powerhouse, and probably one of the most even keeled sons-a-bitches around. Even on flatbread Thursday, he’s so calm and collected……… he makes me look like Gordon Ramsay. Props, Colin.

We do a special flatbread Thursday through Saturday, and can be anything from a “Pepperoni and Sausage,” to a “Fig, Brie, and Prosciutto, with Toasted Almonds and Lemon Arugula.” We have been toying with the idea of doing one every single day, but the pressure of finding enough space on that station is always an issue. One of the problems (I brought this upon myself), is that there is absolutely no cross-utilization of ingredients on any of the flatbreads. When developing the menu, I wanted each one to be unique and a little out of the ordinary. The Chipotle Shrimp for example has a cilantro pesto as the base, chipotle seared shrimp, tasso ham, pepper jack cheese, diced roma tomatoes, and a key lime sour cream. The Pear and Gorgonzola has a gorgonzola mousse, roasted Asian pears, smoked provolone cheese, and baby greens dressed with raspberry vinaigrette. So as you can see, these are not your average “pizzas.”

Last week we ran a special one that will be going on the new winter menu. It is absolutely a thing of beauty………a masterpiece if you will. Yes, yes…….you may bask in my genius-ness. The Ahi Tuna Flatbread has a little Asian flair, and combines a creamy miso mousse, topped sliced fresh avocado, a mildly spicy Asian slaw, rare-seared and sliced ahi tuna loin, Guinness and soy reduction, wasabi aioli, and toasted sesame seeds. At $14.95, it comes with a higher price tag than any of our other flats, but when you take into consideration the high quality fresh tuna we use, the imported, Japanese ingredients, and the sole fact that you achieve spiritual enlightenment in the first bite, I think it’s a pretty fair price.

Tonight’s special was an All-American Cheeseburger Flat, that blends a American cheese mousse, seasoned ground beef, sliced roma tomatoes, shaved red onions, beer battered pickles, shredded iceberg lettuce, and a “special sauce,” which is basically a variation of McDonald’s “secret sauce” without the relish. Awesome. So, you can see, even with something a little more “low-brow,” we try to make it as out of the ordinary as possible.

Notes and Randoms:
- My Birthday is Monday. I’ll be turning 30……………...... again.
- Rob Hoersdig is our general manager and a really cool guy. Shout out for ya', buddy.
- “Black Friday” was a little red for us (meaning low sales)
- Best prep music: Beatles.......or Floyd.......I just can't's Beatles.

1 comment:

mikey said...

i disagree, i think something more upbeat and driving like early van halen or acdc works better for prep. or metallica. but i'm a metalhead.