#Rule 34 shards of war movie
In the meantime, he’s working on planting another Roka in Aldwych in central London in September after opening one in February in the up-market Mayfair district.You loved the movie and you want more. “If there’s another building in a European city where you have similar aspects coming together, maybe there’s an opportunity.” “I think it’s very unique to the Shard,” Becker said. But three or four weeks down the road, everything is much smoother.”ĭespite the restaurant’s popularity, he said it’s too early to plan another one. “Guests come at the same time and then they wait half an hour for starter.
How can you deliver a product in the first week to the best possible standard? We’re not machines, it’s all human beings,” he said. “Every restaurant opening is tough but a lesson is, ‘Don’t let the critics come in the first week’.
This includes ironing out the teething problems before the critics experience the venue. Wine-tasting classes may become a larger part of the dining experience.īecker says he has learned a few lessons since Oblix opened, which have inspired the changes. Another big draw is an interactive sommelier station which allows guests to try new and vintage wines and match it with their meals. The menu has gone through a number of tweaks since the opening, although the flavorsome duck with mango chutney has become a signature dish. “It’s a tourist attraction and a destination, so we have a very broad audience,” he said. It is a mixed clientele that Becker believes is one of the advantages of being based in the Shard.
#Rule 34 shards of war tv
On a weekday, the stylish restaurant, with its stunning views over the British capital, is buzzing with businessmen, tourists and young couples, including a famous footballer and his TV presenter girlfriend. Like London, there’s not really a London cuisine. We said, ‘Let’s do something where you can’t pinpoint what we’re doing’, so it’s not American cuisine. “They have great restaurants and they’re very multicultural, like London. I like simple food and New York is one of my favorite cities.” But I didn’t want to do a Japanese concept. “Japanese food is my passion because I lived in Japan. “I eat too much Japanese food every day,” he said. The launch of OBLIX came after 11 years of rapidly expanding the Zuma and Roka brands across the globe, so the plan was to venture into New York-style urban dining that would offer Becker a lunchtime alternative. He moved to London in 2002 to open Zuma in Knightsbridge with business partner Arjun Waney. The award-winning, German-born chef opened OBLIX in May 2013 in a departure from the Japanese tradition of the iconic Zuma and renowned Roka restaurants that made him famous at the turn of the new millennium.Īfter training in Michelin-starred restaurants in Germany, his love for Japanese food was established when he lived in Tokyo for six years working at the Park Hyatt hotel. It’s busy and successful but there’s a lot of detail work to be done that most people don’t see, but I see.” “It takes time for a restaurant to be there, where I have it in my head,” Becker said, sitting in a corner of the 32nd floor restaurant in the Shard - the London skyscraper that looks a bit like a castle from the “Lord of the Rings” films. LONDON (Reuters) - It’s been just over a year since chef Rainer Becker opened OBLIX in the European Union’s tallest building, but he admits the mission is not quite accomplished.
0 kommentar(er)
