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DISH
DS: It began with creating a place for a diverse crowd, where you could meet someone at the bar you otherwise might not. That's one of the reasons we started with the global theme of the 41st latitude. The idea is that people from different backgrounds might share a common thread represented in this latitude encircling the globe. The theme's reinforced with the cuisine, music and design. MM: The menu is wildly eclectic, ranging from Beijing Wok-Fried Frog Legs, Gnocchi Bolognese, Nantucket Striped Bass Paillard and House Ground Rib Eye, to a Sushi Bar! Is it a challenge to move between such diverse dishes and cooking techniques? DE: Not really. Once you understand the methods and ingredients, it's exciting. MM: I hear the two of you go way back. Tell me about that. DS: He's my illegitimate child from my first tryst at the age of 12.
DS: He actually first worked for me 13 years ago at Galley Beach when I was Executive Chef. MM: I'm told you're a surferdude. Are you finding any time for it? DE: Yes, the dawn patrols are always possible. (MM: Dude-speak translation: "Yes, early in the morning.") MM: Do you miss the kitchen since making the move to front man? DS: I do. But with a chef like David, who enjoys the creative process and allows me to have my input, it's not so bad. MM: Do you call each other David? DE: I call him D. DS: I call him Mr. Edgar, or Son. MM: I've noticed there's a "69 Roll" on the sushi menu. Care to explain? Remember, this is a family show. DS: I'll let Mr. Edgar explain that one. (MM: Uh-oh.) DE: It's simple - one good thing on top of another. MM: Do those yellow-shirted "mock cops" get special instruction on how to hold up traffic? DE: I plead The Fifth. MM: Consider yourself incriminated, along with me. MM: Is the "no reservations" policy indicative of lessons learned? DS: Yes and no. With a restaurant as small as Lo La, you don't want to be holding tables when there's a line out the door and parties are late, or don't show at all. Really though, we wanted to make it accessible to everyone, those who plan ahead and those who come in spontaneously, which we believe allows for a diverse clientele. MM: Emeril Lagasse. Groundbreaking celeb chef or complete imbecile? DE: Both. MM: What's in your home freezer? DS: Some of David's Bolognese sauce, veal demi, ice cream sandwiches, lots of ice and a bottle of 888 vodka. MM: If you were a vegetable, what would you be? DE: I'd rather be a dolphin. MM: What's the difference between "casual" and "smart casual?" DS: Casual could include sweat pants, baseball caps or even pajamas. With smart casual, hopefully you know you're getting dressed to go out. MM: I think I get that. Casual is my school drop-off outfit, all three elements. Adding earrings makes it smart. MM: Flipper, what's your favorite cookbook? DE: "The Wong Way," by Alan Wong. I trained with him and respect his techniques. MM: What do you want for your birthday? DS: Either another interview with your two consecutive days off. MM: I like you. MM: Sake - hot or cold? DE: Cold, for sure! MM: If you could be granted one wish, what would it be? DS: To die happy. I'd like to be on my deathbed and think that I did more good than bad. MM: What do you think about women who wear spike heels on cobblestones? DE: They're fun to watch! MM: Fun to watch fall over. MM: What do you most dislike about yourself? DS: That's between me and my shrink. MM: Wow, you shut me out just when I thought we were getting close. MM: What do you like most about DS? DE: He trusted me to be the chef. MM: Who would you most like to cook for and what would you serve? DE: The Super Bowl Champion Pittsburgh Steelers, and whatever they want. MM: I think you should serve them the contents of DS's freezer as a casserole. MM: Was the design of your logo a struggle or a cinch? DS: Very easy. Eliza Newman did it and we all loved it. MM: Tell me about the worst thing that's ever happened to you on Nantucket. DE: I have no complaints. MM: Get out of the kitchen more often, Dude. You're missing out on Peyton Place, island-style. MM: Jennifer Aniston or Angelina Jolie? DS: Jennifer Aniston now, and Angelina Jolie during the Billy Bob Thornton era. MM: What's your most treasured kitchen implement? DE: 20 cm Global. (MM: For those playing along, that's a mighty fine knife.) MM: Which off-island restaurateurs do you most admire? DS: In Boston, I have a lot of respect for both Barbara Lynch of No. 9 Park and Ken Oringer of Clio. MM: On island? DS: There are so many good ones on Nantucket, which makes it a great community to be in the restaurant business. If I had to name one person it would be Chick Walsh, who, sadly, is no longer with us. When my brother and I took over Galley Beach, he was gracious and incredibly helpful. I still hear stories about how he handled himself both with customers and colleagues. He was truly an admirable man. MM: Did wanting to be a dentist really make Hermie a misfit? DE: (Turning to DS.) "What?" DS: Yeah, Hermie ... the little elf from "Rudolph the Red Nosed Reindeer." And yes, anyone who wants to be a dentist is a misfit. MM: DS, I'm opening up my "Sexy Male Chefs of Nantucket" calendar to restaurateurs, just for you. Can the two of you choose a month to share? DS: September, we're both Virgos. DE: Perfectionists. MM: What's the most unruly behavior you've ever witnessed from a diner? DS: I've seen a lot of strange behavior, mostly harmless. My favorite was when a lovely table of diners decided to go skinny dipping in the middle of dinner. We got them towels, they wrapped themselves up and finished their meals - ordering dessert and a bottle of Chateau d'Yquem. MM: Gesundheit. (DS: ?) I thought you sneezed. By the way, did we ever thank you for the towels? I SKINNY DIP ON PEACH Here's my gift to Lo La 41—a more pronounceable
libation for exhibitionists. |
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