Last weekend, I promised my (very) new husband Andras a cozy newlywed weekend with me and our CSA box (translation: simple fall meals and movies). By Saturday afternoon, we’d worked our way through several squash, two bunches of turnips and two double-features and as afternoon slipped into evening, I struggled to make miracles out of what remained in our stash—a humble pile of baby potatoes.
While he ran out to pick up another movie, I put the potatoes in our new favorite copper pot, slipped on his oversized blue Crocs and, hoping desperately no one would see me and mistake my look for an early-Halloween clown attempt, headed out for some fresh air and inspiration.
Just outside our front door, I noticed a tall and thin gent with a low-slung apron and set of broken-in clogs that indicate the kind of restaurant credibility a resume doesn’t quite capture. My deductive reasoning skills told me he was the chef at the soon-to-open ELO restaurant just below our apartment, which had sat empty for the last 6 months. I gave him a quick nod and, hoping my restaurant-impostor clogs would go unnoticed, I dropped a courtesy, “So what’s on the menu?”
So what was on the menu? Click through for more: