Chef Ross Goldflam, whose French BYO in Westwood, Technique, received three stars from NJM in August, has cut back his days of service from four to one.
At the time the issue went to press, he was serving dinner Wednesdays through Saturdays. He recently cut back to two seatings, 5:30 and 8:30 pm, Saturdays only. The restaurant has 54 seats.
In an interview, Goldflam explained that he runs two other businesses, a catering company in Westchester County and a cafeteria in a campus of office buildings in White Plains, serving about 500 to 600 meals a day.
“I work about 50 hours a week in the corporate café,” he says, “and I was putting in about 50 hours doing four nights a week at Technique in Westwood. It was too much.
“I couldn’t do everything myself, and I didn’t feel like things were being done exactly as I wanted. It wasn’t fair to my wife and kids, my well being or my customers, because they were not getting what they should.
“So to provide the best product to my customers, I feel it’s best if I have my hands on everything.”
He says opening only on Saturdays in Westwood, where he and his family live, will allow him to do that.
“At some point,” he added, “it might be nice to add service on Friday nights, but for the foreseeable future if we can fill two seatings on a Saturday night we’ll be in great shape.”
Technique, 425 Broadway, Westwood; 201-722-1222.Click here to leave a comment