Owner Brian Lewis shares how the brand has evolved, noting, "The brand has evolved a bit, and while we have been notable for our burger, it was never something we set out to do." This statement reflects the restaurant's shift in focus away from its previous identity driven by that one menu item.
Discussing the restaurant’s centerpiece, Lewis states, "The kitchen revolves around a wood-burning oven... We’re reverse-searing the steak itself, so we're bringing it up to about 90 degrees through sous vide... Then we fire it up to get a hard crust in our blazing hot oven that's 900 degrees." This highlights the innovative cooking methods being employed.
Describing the atmosphere, Lewis says, "The restaurant is warm and cozy... full of sassafras wood, leather seats, marble counters, and brass fixtures. The interior seats 25, making it a fair-sized space for intimate dining." This paints a picture of the inviting ambiance at Bocado.
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