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24 • FOODSERVICE EQUIPMENT & SUPPLIES • APRIL 2017 a pro you should know simple preparations that allow the central ingredient to shine. FE&S: How do you differentiate The Barn with the classic steakhouse style that is Morton's? AM: We're offering the whole barnyard, where traditional steakhouses offer primarily beef. Of course, there will be steak on the menu though it's a sidebar to a broader menu with a wider range of proteins — there is so much amazing meat out there and we wanted to offer more and let Nicole's talented cooking and classic training shine. From the beginning we knew it would be meat-centric and as we refined our ideas it morphed into French butcher shop. That was really the basis. Another big difference is that our cuts are a bit smaller, not only to create a more affordable experience but also to be a better custodian to the planet. We're also very focused on where the meat comes from and how the animals were raised. We serve the best Prime Heritage Angus beef from a fourth-generation butcher out of Indiana with a choice of three cuts: a 14-ounce New York strip, a 16-ounce ribeye and a 10-ounce tenderloin, all presented tableside on the bone with accompaniments like butterball potatoes and marrow butter, bearnaise and red wine demi-glace. The menu doesn't change as often as at Found, which is more about seasonal cuisine. We wanted to be more tried and true [at The Barn] with the menu so our guests know if they want something they can always get it. But we have nightly specials. Wednesdays, for example, we offer chicken pot pie with a creamy chicken veloute and flaky pastry crust. We also have an amazing roast chicken from a sustainable farm in Pennsylvania available every day. Last year, Nicole was crowned the "Princess of Porc" after winning Cochon 555 in Chicago, so she's also known for her pork chop. Nicole breads the tenderloin and sears it off with honey, garlic and herbs and then finishes it by roasting it in the oven. Right now, she's serving it with sweet potato puree and roasted apples and hazelnut relish. FE&S: How does the beverage program work into the mix? AM: The beverage program was created by Michelle Sallemi, a Level 2 Certi- fied Sommelier for the Court of Master Sommeliers. Michelle focuses on classic recipes and has curated a wine list that is very thoughtful, with a blend of adventur- ous, hidden gems and classic, well-known vintners and varietals. FE&S: How have you worked to carve out a niche for yourself as a woman in what is a predominantly male seg- ment of the restaurant industry — the steakhouse? AM: I guess that hasn't been a huge focus. What's most important to me is being the best at what I do and allowing my creativ- ity and passion to speak for itself. FE&S: What key design differentiators did you incorporate to open the concept up beyond the classic male- dominated customer base? AM: These have not been conscious choices because as my dear Dad would say, "Everyone's money is the same color!" I do believe, however, that simply being a woman draws more women to the restau- rant, and, of course, the design being very personal to me may speak to this as well. My main goal was to maintain the integrity of the space, which is basically an old barn that hadn't been used in over 100 years and is sort of hidden off the main street in an alley. So what we were going for was that speakeasy or supper club look and feel. Without even saying anything I had guests telling me that's what they thought it was like, so it worked! The building was actually built in the late 1800s to house the horses for the Borden Milk Company's milk delivery service. FE&S: What are your goals/visions for Found and for The Barn? AM: Continuing to make these the best dining experiences people could hope for and doing our best to be hospitable and genuine. And, hoping always that our guests will feel welcome and like they belong. FE&S From the beginning we knew it would be meat-centric and as we refined our ideas it morphed into French butcher shop.