After more than a month layoff, the White Carrot will reopen on February 10th with some exciting new changes. During their downtime, Owners Brian and Robin Kiendl reflected on their first five months of operation. They received an overwhelming amount of positive feedback but they knew there was some room for improvement.
Like all great artists, Chef Brian Kiendl is not satisfied with doing great work. What drives him is the elusive pursuit of perfection.
When you have a product as good as The White Carrot, all that is needed is a little refinement. Their mission in 2017 is to do everything possible to make sure “our guests have an unforgettable experience as opposed to just a nice dinner.” To realize these lofty goals Kiendl acknowledges that, “it’s going to take a lot of work” in addition to the amazing effort “we have already put in.”
With the success that Kiendl has attained in a short time, many restaurateurs would simply rest on their laurels. However, Kiendl will not relax until his elegant vision is fully realized. For that to happen he understands that there is “a lot more work making sure every wrinkle is ironed.”
To iron out the wrinkles they have had regular staff meetings which he affectionately refers to as “powwows” where he listens to the reflections of all members of the White Carrot on areas of improvement. The meetings have been fruitful and inspiring, so inspiring that everyone is “really excited to get back to work.”
What will that mean for diners eager to experience The White Carrot in 2017? Well, there will be all new dishes including his inventive rendition of braised short ribs that will kick-off the tasting menu. Additionally, they will feature ground-breaking preparations of local and semi-local fish.
On the appetizer front, Kiendl will draw from his experience in France where he was initiated in the ancient tradition of respecting the animals he prepares by utilizing every part. This means that there will always be an array of charcuterie including cellar-aged prosciutto. He will also feature delicious pates, terrines, and fresh-ground sausages.
Whether you have been to The White Carrot or you have been pondering a visit, when you join them for dinner in 2017 you’ll be sure to experience something new. Whatever experience you choose to have, one thing is sure: It will be unforgettable!
This article was sponsored by The White Carrot.
Loren Mayshark is the award-winning author of Death: An Exploration and Academic Betrayal. For more, you can visit his website lorenmayshark.com and you can keep up with him on Twitter at @LorenMayshark. Sign up for his newsletter and receive regular updates and a free gift.
