Behind the grill: how we keep the fire and flavor consistent
A closer look at nightly prep, spice calibration, and the checks that keep every skewer balanced.
Consistency starts with sourcing. We lock in spice profiles weekly, run small-batch tastings each afternoon, and adjust ratios based on humidity and meat cuts.
On the grill line, temperature tracking and rest times matter as much as seasoning. Each skewer has a narrow window between sear and drying out; rehearsed timing and quick turns keep the texture we want.
The process is disciplined, but it leaves room for feedback. Comments from regulars at closing time often become the next day's experiments, keeping the fire sharp without losing our signature flavor.