Growing up in Highland Park, the main breakfast joint was Country Kitchen. Yesterday, I went there for breakfast with my brother.
I had an omelet with turkey sausage and American Cheese. They whip air into their omelets which makes them fluffy like a soufflé cake.
Gregor had a Belgium Waffle and thick cut bacon. They made it perfect: dark brown and crispy on the outside, yet on the inside, tender and fluffy.
Max’s Deli does a banging breakfast. We learned a lot from going to Country Kitchen, all those years. They taught us to focus on the details and take chances within the minutia.
This is how we knew the change honored the tone which had been established by Grandpa Bernie. The trick is to tweak what needs tweaking and leave what’s already working alone.
Otherwise, it’s about ego instead of a joyful dining experience.
Truth be told, every time I go to a restaurant with Gregor, we geek-out like kids, marveling at the rhythm of success. Every room teaches us something new.
What a gift, from Grandpa Bernie to his 3-grandchildren, a room to perfect the craft of creating great food in an atmosphere where customers lingering a little too long is the surest indication you’re living-up to the dream.