And just when business was looking good, Dietz was forced to close for a year due to a family emergency. When he reopened last summer, he decided to tweak the concept to address the main complaint that he'd heard during his initial run, namely that he should "show off the food more and have booze," he recalls. See also: Chef and Tell with Derek Dietz of Bocadillo
So he got a liquor license, added a bar and expanded both Bocadillo's hours and its menu.
But rather than showing off with intricate entrees, as you might have expected from this classically-trained cook, Dietz again chose his own road, switching from sandwiches to snacks -- albeit snacks with a scratch-made, locally-sourced, fine-dining touch.
And why didn't he go high end? "I don't like going to fancy places," he says, adding that "all the places I've worked in the past, I've never cooked for people I could relate too."
Find out if Bocadillo is a place that you can relate to when my review is posted on westword.com tomorrow.