Tick, tock, tick, tock. Monday, May 23, 2016, 7:30 am. The day finally arrived. Breakfast at the Rio!
It’s a tall order to make “breakfast… just a little more egg-stravagant,” but our Executive Chef Richard Rutherford III was up to the challenge. Creative recipes with stunning presentation are familiar territory for this Paris trained chef and, on this opening day, he did not disappoint!
It was a lot of preparation weeks before the big day. Develop a new menu, inventory, ordering, hiring and training servers, bus persons, kitchen staff. Those are the obvious ones, but this is breakfast; a bit different than the lunch, dinner and late night fare the Rio has served for 30 years. It’s one thing producing coffee for after dinner enjoyment, but something totally different when guests expect it first thing: hot and fast! Two huge coffee urns were installed, a new high production toaster, new glasses, special dishes, and more.
Open we did, on time and ready to go. Perfect? No, but pretty great for a first day. As guests left after their meal, words like “amazing” and “wonderful” raised our spirits and encouraged us that we are heading in the right direction.
We look forward to seeing you for breakfast!