"I never worked at a restaurant where the servers tasted all the food," admits Steven Redzikowski, chef and co-owner of Oak at Fourteenth. Until now, that is.
See also: - Bryan Dayton and Steve Redsikowski reflect on their one-year milestone - Best Kale Salad 2013: Oak at Fourteenth - Best Rise from the Ashes 2013: Oak at Fourteenth
Recently, a server came up to him and asked why servers don't taste everything. The question was so basic, he says, that he couldn't believe he hadn't thought of it before.
"It was like, Steve, what the heck were you thinking?" he recalls with a laugh.
As a result, at Oak at Fourteenth servers now taste more than just the staples, so they know the ins and outs of every dish. And given how frequently the menu changes -- weekly, at least -- that adds up to a lot of tastes.
Find out what Oak's well-trained staff is likely to steer you to when my review of Oak at Fourteenth is posted here tomorrow.
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