The Best Pasta Bravo

There is no magic in the coming months. It's going to all be about taking care of each guest.

Yes, we can use Reggiano Parmesan, Proscuitto di Parma, Buffalo di Mozzarella and Porcini mushrooms as much as we like, sure it acknowledges our pride, our Chef Culture.

Now, Go run a consolidated system sales report and highlight the top 10 items.

Any Reggiano? Di Parma, Porcinis?

While those items are critical to who now we are and to how we will continue stretching the brand, the sales reports reflect what got us here......the Core Business. Things that have stood the test of time and continue to this day to define what Bravo is to the majority of our guests.

These stalwart, older than old school items...

When is the last time you pulled a Bravo out of the window and tasted it with the management team or better yet the cooks? Was the garlic cooked properly/enough? Was there enough sauce in the pasta? Seasoning? Was the compound butter added in at the end or with the chicken?

That's what your guests know about.

They may never have an affogatto or a eat the Proscuitto Porcini Risotto, but I'll be committed to their exceptional experience none the same and I know you are too.

Chef Where Art Thou??????

Just like the rest of you I've been chasing the bright shiny object;

• wine list




• menu




• feature cards

there's always something that keeps me off the blog. Part of it is sometimes, you may not believe it but....not much worth reporting really happens.....

paint dries

you get cooler gaskets

You skip the 5th produce delivery that week

Not exactly like the world financial systems collapsing into a dark abyss.

Sorry, That really did happen.

I have asked the team that just returned from Italy to drop in on the Blog, So in the coming weeks please be on the lookout for the stories and photos.....

Drop me a line on the blog here on on my e-mail and let me what you would like to see posted as well.