While in Dallas on business, I walked across the hotel parking lot to Ida Claire, "a Southern Inspired Restaurant". The communication as the orders came in, as the food went out, no angry yelling, a great deal of smiles, talking, gesturing with moments of concentration - the manner in which the staff conducted themselves was just downright pretty – just to get a yummy chicken biscuit out of the scratch kitchen.
All that great communication probably had something to do with Sous Chef Marcus Cue out front of the deck. Both Assistant General Manager Scott Ascher and Executive Chef Fitzgerald Dodd had a strong presence as well. A business associate had some strict gluten-free requirements which Ida Claire was glad to service. Shelby was a great server who deserved and received a great tip.
Finally, don't talk about my yolk, cooked all the way through. That's the way I ordered it, thank you very much.
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