Chef Jim Blevins has the enviable problem of volume—both in covers turned and decibels reached in the cavernous dining room-bar-beer-hall that is Butcher and the Brewer in downtown Cleveland. One thing that got lost in the noise, though, were the components of Blevins’ house charcuterie board. “Nobody could hear servers when they dropped the board,” says Blevins. The solution: the wait staff writes the name of each cured item on a growler tag with numbers corresponding to the board. It’s a simple, attractive fix that keeps servers from having to scream the glories of smoky loukaniko, unctuous chicken liver mousse, and funky duck heart terrine.
Not Overheard in a Loud Beer Hall
By Caroline Hatchett