Round two with Tommy Lee, exec chef of Uncle
Last meal before you die: A green-chile breakfast burrito from just about anywhere, although I really like Javier & C Diner and New York Deli News, which does them on Saturday and Sunday. I'd want dim sum for lunch, an amazing steak and fried chicken for dinner, and banana cream pie for dessert.
What's always lurking in your refrigerator? Pickled jalapeños. I'll eat them with anything.
If you hadn't become a chef, what would you be doing right now? When I was in elementary school, my dream was to design sneakers. Hopefully, I'd be living in Oregon and working at Nike.
What's in the pipeline? We're trying to continually improve the food at Uncle and develop the menu to be more concise but better. And I'm always thinking about -- and planning -- the next restaurant. We're also thinking about opening for dinner seven days a week and maybe adding lunch. We need some new equipment, though, to make the prep easier, so those goals are probably a ways off.