An interview with Shea Gallante of Cru. An interview with Shea Gallante of Cru.
[MUSIC] CRU is one of many restaurants in a large city. Our restaurant team it's kind of modern European in a way. Our wine list speaks for itself you know it's two volumes we have 4 thousand selections. On the lists. We have a real depth of Burgundy. We have some Bordeaux. We have a real depth of Austrian wines and Italian Barolos, which are probably three of the top four choices by the diners. So, we pretty much have everything covered as far as wine, and then the food, we started out calling it modern European. It's kind of New age New York cuisine. Which is essentially cuisine that's derived from different ethnicities and cultures. What we do is we you just take what works best. And we apply them. I've been searching for very high quality spices. I think it's something that is overlooked. I tend to shy away from Asian fusion. As far as ingredients you always want to work with the best but I try to focus more on executions. Technique and execution we get the best ingredients that we can. I'm definitely here, accrue for the long hall and I'm not going anywhere. I built this restaurant physically. Like literally before we open. Like parts of it. And the brand thereof. So this restaurant is a big part of me. And anything that I want to be moving forward would be a reflection or a resemblance of what we've done here. Everyday when I come in, I change and I walk through the coolers. I go through all the walk ins to see what's there. And I look for facts, I'm just looking for things around something that's gonna tell me something's available something's new, something's great, and kinda I'm always trying to draw inspiration from somewhere, somehow. I kinda brainstormed today's menu based on the season ahead. I think in [UNKNOWN] you're not gonna get really, really great tomatoes until August. You're gonna see some really nice garden vegetables very soon. And the cappellini is just, you know that was a dish that is so simple that it hurts. And you could just make it all day, every day, any time of year. The ingredient list is pretty minimal. The swordfish dish, it's just one of those fish that's great grilled. You could use tuna, you could use halibut, you could use a lot of different fish. As far as Grilling a skewer, swordfish is a lot denser so it'll withstand a little more cooking time, to enable everything to cook evenly. Recipes are basically just templates and ideas you can follow them exactly they genuine they do work but they're kinda just there to inspire you, to do what you wanna do. Everyone's not going to have all those things at the same time, so they might have to interchange a few ingredients. Which is kind of encouraged, I mean, that's what cooking is. It's artistic expression of food basically. [BLANK_AUDIO]