Have you picked up the latest copy of Raleigh Magazine? For their annual dining issue, RM spoke to some of the servers who make your favorite Raleigh restaurants tick. The feature entitled “Waitstaff Wisdom” focuses on how important the waitstaff is in making a restaurant a great restaurant.
Waitstaff Wisdom
“The chef gets the glory, but what good is a seared tuna steak or filet mignon cooked to perfection if it’s served cold, or worse, without that glass of Pinot Noir you ordered 15 minutes ago?”
At Midtown Grille, we pride ourselves on having an amazing crew of servers, bartenders, chefs, and management. We are a tight-knit group who work hard and have fun while doing it. The magazine spoke with Erin Lile from our crew and she talked about her favorite dish, what it is like to work with Chef Marshall, and what she considers the best seat in the house.
“The Crispy Brussels Sprouts are a staple at Midtown Grille, according to Lile, a server who’s been with the restaurant for a year. She also boasts that the Braised Beef Short Ribs and Scallops are always cooked perfectly by Chef Marshall, an incredible chef, she says, who might be the best chef she’s ever worked with. Lile recommends dining at Table 81, a tucked away window spot that makes for a bright and quiet lunch or dinner. While Lile says that serving is hard work, she loves the people that she works with at Midtown Grille— especially the owners, who, she says, are like parents to the rest of the staff.”
Check out the story online and be sure to pick up a copy for yourself today!
About Raleigh Magazine
As one of the fastest growing cities in the nation, Raleigh is transforming into a thriving metropolis and someone needs to keep up with what’s going on. That’s why Raleigh Magazine is an integral part of the Triangle community. They are an informative and entertaining resource that covers everything from dining to drinks, art to entertainment, plus a healthy dose of news and features.
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