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Posted: November 1, 2006 By Charlie Trotter
I love the way that Miles Davis never played "My Funny Valentine" the same way twice. It was always changing and evolving. He would emphasize a different tempo, or a different instrument, or put a mute on his horn, or, audaciously enough, turn the whole thing electric à la Jimi Hendrix, all the while still playing (more or less) the same composition.
Posted: October 17, 2006 By Charlie Trotter
One of the most appealing things to me about being in the restaurant business is that you have a chance to share a real generosity. It seems to me that to be truly successful as a restaurant owner, a chef, a dining room leader, a sommelier, or any other position in the hospitality/service world, you have to be someone that absolutely and completely gives from the heart.
Posted: October 12, 2006 By Charlie Trotter
One of my key operating mottos is, “A chef is only as good as his or her sommelier!” During the nearly two-decade history of Charlie Trotter's, I have worked very closely with four talented master sommeliers--Larry Stone, Joe Spellman, Serafin Alvarado and Jason Smith--all of whom have contributed greatly to our wine program.
Posted: October 10, 2006 By Charlie Trotter
In 2007 we celebrate the 20th anniversary of Charlie Trotter’s restaurant in Chicago, and after all this time we are still trying to "get it right." We opened in 1987, with the idea that we would place equal importance on the four tenets of a great dining experience--cuisine, service, ambience and an exquisite wine program.
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