The other day Fabricio (DTX) told me that over the weekend he popped his head into one of our competitors and watched the staff defrosting a giant frozen popsicle. That frozen popsicle? Soup.
Rolando was our chef when we first started. He learned soup when working at the French Laundry with Thomas Keller. He taught us about how to make our own fresh soup stock, how to build flavor with every step, and use soup to feature what’s in season. Last week we hung out with One (pronounced O-Nay) and watched each step unfold.
A beautiful soup can be transcendent. Inhale. Taste.