Round two with Bentley Folse, exec chef of Finley's Pub
Part one of my interview with Bentley Folse, exec chef of Finley's Pub, ran yesterday; this is part two.
Favorite restaurant in America: Both Clancy's and Commander's Palace in New Orleans. Clancy's is a quaint little neighborhood place that's a great representation of the South and Southern hospitality. Commander's Palace is rich with tradition and a must-visit, and during brunch, there's a rotation of table-to-table jazz trios that adds a whole new dimension to the overall experience. I'm a huge music guy, and although my lovely wife may find some of the music that I listen to highly questionable, I believe that it always enhances the moment.
Favorite cheap eat in Denver/Boulder: Tacos Rapidos has good, solid, quick and cheap Mexican food, plus it's open 24/7. You can't ask for much more than that...except for maybe a closer location to where I live.
If you only had 24 hours in Denver/Boulder, where would you eat? Mizuna rocks, and I have a great deal of respect for Frank Bonanno. His semi-boneless quail and slow-roasted pork belly are both ridiculously good. I've heard that Jennifer Jasinski does some amazing things at Rioja, so even though I don't make it out much, I definitely have it on my radar, and Pizzeria Locale in Boulder is yet another place I'd really like to check out.
What you'd like to see more of in Denver/Boulder from a culinary standpoint: I'd like to see more actual good food...I know, it's a lot to ask for. I'm very hesitant to venture out to eat because of the fear of disappointment. I'm admittedly very much a food snob and want to see the food scene stepped up out here.
What you'd like to see less of in Denver/Boulder from a culinary standpoint: Restaurants and chefs that over-promise and under-deliver, and I'd also like to see chefs lose their egos. There are far too many of them who think they're curing cancer. Here's a news flash: We cook freaking food!
What are your biggest pet peeves? Shortcuts and laziness. I do my best to detect a driven individual in the interview process, but that's just not realistic. The truth of the matter is that you have to weed the people out who aren't motivated.
Rules of conduct in your kitchen: Be prepared, be respectful, be resourceful and be ready.
What's never in your kitchen? Laziness, drama and anything that's pre-made. When purveyors drop off samples of pre-made stuff, it goes straight into the garbage can.