The SOMM Journal

February / March 2017

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{ SOMMjournal.com }  107 Andrés's trend-setting Bazaar restaurant in Los Angeles. As GM, he launched Andrés's Jaleo at The Cosmopolitan in Las Vegas. A lover of Northern California wine country, he worked at Solage in Calistoga, leaving only when Michael Voltaggio called, needing a Corporate Director of Operations for Ink in Los Angeles. But at Finn Town, for the first time in his career, Ploetz has had the oppor tunity to touch on ever y aspect of the restaurant. He specified the tap system and ever y item of kitchen equipment. He guided decisions on all the décor, from the custom metal bar to towel holders. The wine list is his. He's applying a level of thoughtfulness and attention to detail normally reser ved for five- star establishments. Ever y piece of bread, from hamburger buns to oyster crackers for the clam chowder, is baked in-house. Ploetz is also focused on an elevated but comfort - able customer experience, driven by meticulously trained, yet intuitive, service. And he's working to build a culture where even servers feel like part - ners. He wants all the employees to feel as happy and at home there as he is. "It's a lot of fun," he smiles, "but it's not easy." Ploetz has been on the floor every hour Finn Town has been open since its launch. And, as they offer weekend brunches, his schedule for the next two days will run from 8 a.m. to 2 a.m. Fortunately, Finn Town is his neighborhood place too. Every piece of bread, from hamburger buns to oyster crackers for the clam chowder, is baked in-house. Ryan Scott is Executive Chef at Finn Town. The wine list is his. He's applying a level of thoughtful- ness and attention to detail normally reserved for five-star establishments.

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