08 March 2010


...... sunday was the first night off since february 15th. A MUCH NEEDED BREAK! we are getting ready to enter spring vegetable season. Time to cook light and get the subtle flavors working. butter budget goes down, and the virgin olive oil budget soars. see you soon

15 February 2010

what a weekend!!!

Thanks to all those who dined with us this past weekend (and for those who tried). I believe the total head count was over 230 people in three days.

I really didn't think we could serve that many people in a whole week. The restaurant is definitely exceeding any expectations I had from a production standpoint. And I truly am pleased with the food. It is so fun to concentrate on just 3-5 dishes each day and really "get them right".

I know many of you are excited for the retail portion to get started. We are as well, but obviously our original business model has been put on hold for now due to circumstance beyond our control. Once we have the resources and time to make the retail happen, we will. We thank you all for your patience

In the meantime, we look forward to seeing you at the restaurant soon.


01 February 2010

valentines day

due to hallmarks creation of a holiday, we WILL be open valentines day, sunday . Saturday and Sunday are now sold out.  Thank you .

The menu for 2/13/10 and 2/14/10 is as follows:

course one
salad of maine lobster, jonah crab, mango, jalapeno, watercress soy vinaigrette
"oyster rockefeller" bisque with spinach, bacon and fried oyster

course two or three
icelandic halibut with truffled zucchini and king oyster mushrooms
fischer farms beef ribeye with braised oxtails, horseradish glazed fingerling potato and carrot

chocolate ganache cake with pomegranate orange sauce


10 January 2010

317-925-PLAY (7529) is the number to call..........

Well, my painting, hole drilling, shelf hanging and lowes trips are over (almost).  time for me to be a chef again.  I am opening the restaurant at 5:30 on Tuesday.
Then I will try to get some retail soups and salads put together the following week.  Or I may just make it happen sooner.

Here is the menu for the first 2 days.  I will try to keep it as close to the descriptions as possible, with the understanding that small tweaks and improvements may happen.  And remember now, this menu is the whole meal.  All inclusive.  Individual courses are not available.  We have used this format for a few trial runs and everyone has been super excited and pleased.  One less decision to make in an already crazy world!

See you all soon at RECESS

shrimp, avocado and black bean tostaditos
with citrus vinaigrette

celery root and mushroom bisque with
celery salt popcorn

crisp pork belly with ponzu pickled cucumbers,
radishes and wakame seaweed

pan roasted eye of the beef ribeye with oven roasted tomatoes, 
haricots verts, melted onions, 
horseradish potato puree

port and pear sorbet

($45 per person)

05 January 2010

will it ever open?

We are trying our best to get this dude open. We are currently dealing with brand new computer hard drive crashes, back ordered plates and silverware and all the other general restaurant opening hurdles. Notice the stress, the bags under the eyes, the sleeplessness..... stay tuned, we will get it done!

How about some positive food talk. If we get it open, this might be the first menu. A little seafood inspiration.

Salad of peekytoe crab, cucumbers, radishes, apples, wakame seaweed and avocado,
sesame ponzu vinaigrette
Wild rice gnocchi, oyster mushrooms and baby bok choy,
thyme infused root vegetable nage
Wild striped bass with local potatoes, arugula, fennel and scallions,
caper mustard sauce pretending to be "hollandaise"
chocolate pot de creme