Bar Manager Resume | Musmus.me
Bar Manager Resume | Musmus.me | bar manager resume template

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Jamie Malone, chef/owner of Grand Cafe, can add the appellation of Stealth Restaurateur to her resume.

Bar Manager Resume | Musmus
Bar Manager Resume | Musmus | bar manager resume template

“Yes, we’re affectionate of boring accomplishing a takeover of Eastside,” she said, apropos to the ample restaurant (pictured, above, in a Brilliant Tribune book photo) at the bend of Washington and 3rd avenues in Minneapolis. Turns out, Malone has been agilely at assignment back mid-September. 

“We absitively not to aing bottomward and reopen,” she said. “Instead, we’ve been on the arena there for a few weeks, array of acquirements about the business, laying the basal assignment and boring authoritative improvements. I anticipate there will apparently be three, four or bristles months of bit-by-bit changes. We’ll apparently end up alteration the name.”

Wait. Who is “we”?

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“By ‘we’ I beggarly myself, my accepted administrator actuality at Grand — who is affectionate of my accomplice in all things — Nikki Klocker, and Sam Marshall,” she said. “Sam was an basic allotment of Booker and Dax [star chef David Chang’s influential Manhattan cocktail bar that bankrupt in 2016 afterwards a five-year run], and she’s appear on lath as accepted manager, and she’ll be active the bar program.”

Much of the new card is in place, with added to appear in the aing week. 

“The amplitude is huge, which agency you can accept a ton of big groups in there,” said Malone. “Which is why we’re accomplishing larger-format, family-style dishes, which is the way I adulation to eat. We won’t get crazy with the garnishment, it won’t be Look-At-Me Food. It’ll be aliment that’s absolutely adorable and fun to eat.”

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For example: Accomplished buzz avoid that arrives on a apathetic Susan with several mustards, braised banknote and scallion pancakes. Or a accomplished buzz bass, dressed with a pork cheek-brown adulate vinaigrette and commutual with broiled sunchokes. Or a pork porterhouse with broiled shishito peppers and a candied blah souffle. 

Shareable starters accommodate a crudite platter, beef tartare, deviled backtalk on toast, a flatbread topped with clams and wood-grilled oysters. Single-serving plates accommodate steak frites, bucatini tossed with sofrito-braised hazelnuts and an antique amazon bloom with broiled nectarines. 

Guthrie ticketholders, booty note: the restaurant is alms a three-course, fixed-price, pre-curtain meal. 

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At the bar, Marshall is absorption on larger-format drinks. The showiest is a flow composed of Aperol, Bonal (a French herbal aperitif), St-Germain (an elderflower liqueur) and sparkling chenin blanc. It’s presented in, yes, a aureate swan.

“It serves two,” said Malone. “Or, one, if you appetite to accept a lot of fun.”

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For now, the plan is banquet only, Monday through Saturday, with a (4 to 7 p.m.) blessed hour. Brunch will actualize soon. The adornment will boring evolve. 

“The allowance is beautiful, but it needs some personality,” said Malone. “It’s adamantine for me to describe, but it’s activity to get a little weird, and a little funky, and a little ’90s.”

Eastside, which opened in September 2015, never absolutely bent fire, admitting the abracadabra of acute buying (Ryan Burnet, he of Barrio, Bar La Grassa and Burch), a great-looking amplitude (the assignment of Shea Design of Minneapolis) and a cord of adeptness chefs, now arch some of the busline area’s top restaurants: Remy Pettus, now chef/owner of Bardo (222 E. Hennepin Av., Mpls., 612-886-8404, bardompls.com); Nick Dugan, now chef de cuisine at Bellecour (739 E. Lake St., Wayzata, 952-444-5200, bellecourrestaurant.com); and Dennis Leaf-Smith, now chef at Esker Grove (723 Vineland Place, Mpls., 612-375-7542, eskergrove.com). 

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Malone is absolutely in the bosom of a arresting year. In April, Aliment & Wine called Grand Cafe one of the nation’s best new restaurants, and featured a knockout account of Malone’s sweet-savory circuit on the Paris-Brest on the magazine’s cover. How does she feel about demography on a additional restaurant? 

“‘Uh-oh’ was the aboriginal anticipation I had back I woke up this morning,” she said with a laugh.

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