Inside Lita, a Portuguese Fine Dining Spot Changing the Restaurant Industry Mise En Place
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Date: 2025-04-03
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Comments and reviews: 20
TheROASTCOAST
I really hope this catches on. No disrespect at all to servers as I know y'all work extremely hard and put some major hours into your job, not to mention the BS you have to deal with from entitled Customers. That being said, as a former Kitchen manager at a fine dining restaurant, it always baffled me why the chefs got paid so little compared to the FOH. The kitchen is making all the food, prepping, and making sure your table is taken care of. If I ever opened a restaurant I would 100 percent be doing it this way. Just have the chefs take turns as servers. Not only would they be more acclimated to help the clients with dietary restrictions by knowing what's in the food as well as food selection, but would actually be able to make a living wage in 2025. I would have servers making close to $1, 000 a night. Meanwhile I'm making around $180. Really hope this catches on with other establishments.
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I really hope this catches on. No disrespect at all to servers as I know y'all work extremely hard and put some major hours into your job, not to mention the BS you have to deal with from entitled Customers. That being said, as a former Kitchen manager at a fine dining restaurant, it always baffled me why the chefs got paid so little compared to the FOH. The kitchen is making all the food, prepping, and making sure your table is taken care of. If I ever opened a restaurant I would 100 percent be doing it this way. Just have the chefs take turns as servers. Not only would they be more acclimated to help the clients with dietary restrictions by knowing what's in the food as well as food selection, but would actually be able to make a living wage in 2025. I would have servers making close to $1, 000 a night. Meanwhile I'm making around $180. Really hope this catches on with other establishments.
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RiveroA
If you want to balance the pay divide between the two sides of the house, just do it. If you’re the owner, you can just adjust the pay, don’t allow tips and charge the real price and just pay accordingly. I can see having a person work every area at least once as like a job training thing so they understand what all parts of the team are doing, but to force them to adjust their schedules every two weeks just cause you don’t have the wherewithal to pay appropriately Strange
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If you want to balance the pay divide between the two sides of the house, just do it. If you’re the owner, you can just adjust the pay, don’t allow tips and charge the real price and just pay accordingly. I can see having a person work every area at least once as like a job training thing so they understand what all parts of the team are doing, but to force them to adjust their schedules every two weeks just cause you don’t have the wherewithal to pay appropriately Strange
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Macad-fe8uu
Pineapple has an ezyme that helps break down the protein.
Proceeds to boil the marinade, which denatures the enzyme -. -
The cooking step is correct, the science is wrong. Salt is the thing that keeps the meat tender. Raw pineapple juice is horrible at tenderizing cuz it always takes the process too far.
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Pineapple has an ezyme that helps break down the protein.
Proceeds to boil the marinade, which denatures the enzyme -. -
The cooking step is correct, the science is wrong. Salt is the thing that keeps the meat tender. Raw pineapple juice is horrible at tenderizing cuz it always takes the process too far.
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juggalochef2399
So many amazing things to say. Firstly, I NEED to experience this place. Not only that, I'd love to just hang out there for a day & give aid to the chefs when & where necessary because the whole vibe of this establishment comes through on screen. I'm drawn to this place. Thanks Eater for sharing!
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So many amazing things to say. Firstly, I NEED to experience this place. Not only that, I'd love to just hang out there for a day & give aid to the chefs when & where necessary because the whole vibe of this establishment comes through on screen. I'm drawn to this place. Thanks Eater for sharing!
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BadYossa
Love the way that the Chef's work both in the kitchen and front of house. He seems to be switched on dude, who has a good moral compass/ethics. Not exactly common in our industry. Cheers to Eater for serving up another excellent vid about another excellent and quirky kitchen!
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Love the way that the Chef's work both in the kitchen and front of house. He seems to be switched on dude, who has a good moral compass/ethics. Not exactly common in our industry. Cheers to Eater for serving up another excellent vid about another excellent and quirky kitchen!
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MartinLaplace
If someone from Spain sees you cooking paella rice on a rice cooker you'll be judged for crimes against the culinary arts or something.
Nevertheless, I understand that's a good hack so you don't have to wait the 30 minutes it takes to make a proper paella.
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If someone from Spain sees you cooking paella rice on a rice cooker you'll be judged for crimes against the culinary arts or something.
Nevertheless, I understand that's a good hack so you don't have to wait the 30 minutes it takes to make a proper paella.
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marcosdebrito6828
The atmosphere, the service, and the food here were on point. I'm looking forward to going back. I've also had many rissois from bakeries, home made, the classic frozen, but these were probably the best Ive ever had! (Sorry tia )
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The atmosphere, the service, and the food here were on point. I'm looking forward to going back. I've also had many rissois from bakeries, home made, the classic frozen, but these were probably the best Ive ever had! (Sorry tia )
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toughlikerocks
I really hope we get to see Portuguese food finally have its moment in the Sun outside of the regional pockets like Massachusetts and New Jersey. It's about damn time. Incredible cuisine. Just those rissois alone are insane.
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I really hope we get to see Portuguese food finally have its moment in the Sun outside of the regional pockets like Massachusetts and New Jersey. It's about damn time. Incredible cuisine. Just those rissois alone are insane.
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eyestabber100
Rotating is kind of weird, because making food and serving is totally different job that should be paid differently. Isn't it like a loss for a chef to only be making food half a year instead of whole year in terms of skills
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Rotating is kind of weird, because making food and serving is totally different job that should be paid differently. Isn't it like a loss for a chef to only be making food half a year instead of whole year in terms of skills
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MrRavenArrowz
I was taught front of house and back of house in culinary school and it's great to know what everyone is doing so you can understand and manage both areas from personal experience.
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I was taught front of house and back of house in culinary school and it's great to know what everyone is doing so you can understand and manage both areas from personal experience.
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savrajsingh5373
Would’ve loved to work in a place like this. Getting burnt out in the back of the house or the front is so common it’s crazy. Having that balance would be great
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Would’ve loved to work in a place like this. Getting burnt out in the back of the house or the front is so common it’s crazy. Having that balance would be great
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chefsalty
David is the man. I had the pleasure of working with him and his team a few times now. Totally in the same idea of only BOH to do every motion in our restaurants.
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David is the man. I had the pleasure of working with him and his team a few times now. Totally in the same idea of only BOH to do every motion in our restaurants.
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eater
Food looks nice, but take off that cap, please. I want to be served by an adult, not by an overgrown teenager.
And that's not paella; is not even close to paella.
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Food looks nice, but take off that cap, please. I want to be served by an adult, not by an overgrown teenager.
And that's not paella; is not even close to paella.
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eater
Calling Aberdeen rural is a ridiculous statement. Also rotating your staff is hardly revolutionizing the restaurant industry. This guy seems really full of himself.
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Calling Aberdeen rural is a ridiculous statement. Also rotating your staff is hardly revolutionizing the restaurant industry. This guy seems really full of himself.
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sb. 1035
i make rissois de camarao every christmas lots of work but so delicious too bad you dont have a restaurant in Canada portuguese food is delicious
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i make rissois de camarao every christmas lots of work but so delicious too bad you dont have a restaurant in Canada portuguese food is delicious
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SexyUndisputed2All
Portugese food is basically stolen food from the ones they massacred, enslaved, stole from, cheated
Asians, Africans, indigenous nations
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Portugese food is basically stolen food from the ones they massacred, enslaved, stole from, cheated
Asians, Africans, indigenous nations
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benjaminC678
Forbidden Chef Secrets book teaches real techniques. I’ve been using a few tricks from the book lately and the difference in my food is insane.
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Forbidden Chef Secrets book teaches real techniques. I’ve been using a few tricks from the book lately and the difference in my food is insane.
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dwaynekoblitz6032
This is a restaurant that I could almost see myself working in. Thirty years ago. Great business model indeed. And the food looks damn good!
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This is a restaurant that I could almost see myself working in. Thirty years ago. Great business model indeed. And the food looks damn good!
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jeffshootsstuff
Awesome to see Portuguese food getting some love. I dig that the chefs swap places and schedules every week. I bet they love that flexibility.
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Awesome to see Portuguese food getting some love. I dig that the chefs swap places and schedules every week. I bet they love that flexibility.
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hugorodrigues802
i understand that thats is take on pork alentejana but i also understand why he lost whith that dish. thats no pork alentejana at all.
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i understand that thats is take on pork alentejana but i also understand why he lost whith that dish. thats no pork alentejana at all.
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