Brisket, kitchen tools and Test Kitchen notes on a working counter

THE TEST
KITCHEN

Nothing is final.

Recipes get tested. Methods get questioned. Assumptions get killed. Good. Better to find out here than after we open the doors.

Every recipe that will end up on our menu starts here. Some survive. Some don't. The ones that earn it move to The Menu. That's the whole point.

THE LAB

CURRENT WORK.

Real tests. Real photographs. Real changes of mind. The process is the point.

COLESLAW / RECIPE DEVELOPMENTTHE FIRST BATCH.

Acidity balances rich barbecue. Next-day texture and appearance remain to test.

LATEST TEST
TEST #17 / SIDESTESTING
DEMOGRAPHICS
  • Creamy Southern-style slaw
  • Two vegetable proportions
  • Overnight comparison planned
17TEST
TESTINGRESULT
VIEW TEST →
RECENT TESTS
Recipe-based rendering of Chicago Italian beef with sweet peppers and onions.
TEST #16 / SANDWICHESPASS
DEMOGRAPHICS
  • Thin-sliced beef and house jus
  • House-made giardiniera
  • Sweet peppers and onions
16TEST
PASSRESULT
VIEW TEST →
Chicago, chili cheese and New York hot dogs on one plate.
TEST #15 / SANDWICHESPASS
DEMOGRAPHICS
  • Chicago, chili cheese and New York dogs
  • Vienna Beef and Sabrett franks
  • Two dogs per order
15TEST
PASSRESULT
VIEW TEST →
Close-up of the Monster BLT with bacon, tomato and lettuce.
TEST #14 / SANDWICHESPASS
DEMOGRAPHICS
  • Eight strips of applewood-smoked bacon
  • Heirloom tomato, iceberg and sourdough
  • House-made basil mayo
14TEST
PASSRESULT
VIEW TEST →
OPEN THE TEST ARCHIVE →