Wow, what a summer it has been. I apologize for such a long absence, but those of you who know me know what I have been up to. Let me catch you up.
On June 26th, Roy and Sid’s American Kitchen opened. It was a very smooth opening, thanks to the great team we have in place over there. Initial reviews were good and keep getting better. Here’s one http://twitter.com/cfccsm/statuses/861436219
Opening a new restaurant is always a hard thing though. Basically, I am creating a culture and living organization that will go on for many years (hopefully). The culture can and will change slowly over the years, but the beginning is the most important time to be there. So, I have spent a lot of time in the restaurant for the past few months.
Roy and Sid’s is a casual American restaurant, affordable, fun, fresh, quality food. Somewhere that I could go a few times a week and not break the bank or get bored. American favorites and a few new twists. White chicken chili, salads including a great Cobb and Spinach Salad, interesting sandwiches, the Prime Rib and Smoked Turkey being my favorite, entrees including a Coastal Carolina version of shrimp and grits, prime rib, rotisserie chicken (which I love), shrimp scampi pasta. Just great food really. I am very proud of that restaurant and the team that we have there.
Then on September 9, we opened Divine Prime. Divine Prime is a prime steakhouse, with an ingredient driven menu that draws inspiration from the great cuisines of Europe. The best of the best. We get the highest quality fish available, properly aged prime beef, live lobsters, organic chicken, “A” grade everything. Our butter is a European style with 86% butterfat; our salts are a variety of sea salts including Brittany grey and Fleur de Sel. Our potatoes are 40 count Idaho russet potatoes that are aged (or cured as they say); they are over 1 pound each.
Again, initial reviews have been great and the traffic has exceeded our expectations.
So, you can see why I have been busy. I will get back to writing a few blog entries a month, thank you for your interest. If you want to see any subject covered, or just have a question or comment, feel free to email me from my website www.chefkurt.com. Thanks and Ciao!
