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17 01, 2017

A valentine’s story of redemption and forgiveness

By | January 17th, 2017|Behind the Curtain|0 Comments

Note from Cyn: As you read our cheeky Valentine's Day message, I want to tell you how seriously we took last year's fateful night, how much we learned from it, and how incredibly proud we were when our amazing staff handled things so calmly and professionally. Most importantly, we were blown away at how forgiving those of you who dined (or tried to dine) with us were when we acknowledged our mistakes. THANK YOU for [...]

1 01, 2017

Yesterday, Today, and Tomorrow

By | January 1st, 2017|Bite Me Blog|0 Comments

YESTERDAY...no cheeky news for you here: 2016 was a year when our operating costs increased almost across the board, making the razor-thin margins we've always mentioned come into laser focus. It's a fascinating time to be in this industry, so while we welcome all the newly opened spots, we also mourn the loss of several beloved local restaurants. But even with all the challenges, the 177 employees of Hell's Kitchen banded together and somehow made [...]

20 02, 2016

We walk on air when we get letters like this

By | February 20th, 2016|Bite Me Blog|0 Comments

(Published with permission; names changed for privacy) Hi, My name is Mary and my 16 yr old son John has autism. He is having a very rough transition freshman year into high school. John had many turn away from him because of his behaviors this year, which has led to further poor choices on his part, too. We have struggled many tough situations, so I have been trying to find things to get him out [...]

20 12, 2015

RIP Mitch Omer 1954-2015

By | December 20th, 2015|Bite Me Blog|0 Comments

We obviously don't know most of you personally, but for some reason, over the past 13 years, Mitch and I developed a relationship with many of you just through our cheeky Facebook posts, our hair-raising stories in Mitch's cookbook, our honest behind-the-scenes tales, or just stopping by your table to say howdy and hello. So it pains me beyond comprehension to tell you all that Mitch passed away Friday after a year-long illness that still has the doctors confounded. Our extended Hell's Kitchen [...]

8 09, 2014

Inadvertently Insulting the Power Couple

By | September 8th, 2014|Bite Me Blog|0 Comments

Hell’s Kitchen recently received a note that stopped us in our tracks. A gentleman criticized us for not treating “power couples” as VIPs, explaining that “most customers at restaurants are generally pieces of xxxx,” and that we should “ignore most of them but swallow our pride” when we interact with people who are “worthy of special treatment.” We honestly aren’t sure how seriously to take his attack—a quick online search hinted that he’s most likely [...]

21 01, 2012

“How in the hell did you get Corporate to agree with THIS idea?”

By | January 21st, 2012|Bite Me Blog|0 Comments

Whether you live in New York or New Prague, you might like this behind-the-scenes peek proving it’s not always about the money: On Friday Jan 4, we dropped our jaws when we heard that Embarrass MN, up by the Canadian border, was facing a day that would actually be colder than Mars, according to NASA’s one-ton, nuclear powered robotic rover Curiosity. Minutes later, we spontaneously decided to lure Facebook fans from Embarrass to escape the [...]

31 12, 2011

Where the hell is my big vulture rubber stamp?

By | December 31st, 2011|Bite Me Blog|0 Comments

It was 10:23 pm, just 2 days before we rang in the New Year, and I was going crazy, tearing apart the restaurant AND our apartment, trying to find my big, wood-handled rubber stamp with the vulture on it. Why was I so desperate for it? Because stacked throughout our little condo, on counters, tables, and wherever there was an inch of space, Mitch, the kids and I had 1,500 gift bags, the kinds with [...]

9 11, 2011

S-F-D-NUTS from the Peanut Gallery

By | November 9th, 2011|Bite Me Blog|0 Comments

A brief, insightful, and truly sad summary of peanut butter by Mitch Omer. It takes 540 peanuts to make one 12 oz. jar of supermarket peanut butter; at Hell’s Kitchen, we use 603. No shit. And just how do we accomplish this? Well, for one, we don’t take up any space with food modifiers. Two, we don’t add food fortifications, and three, we refuse to use any commercial “spreads” like glycerin and other good stuff. [...]

13 10, 2011

If We Build It, Will You Come?

By | October 13th, 2011|Bite Me Blog|0 Comments

Cyn here. We’re thinking of adding a bakery, maybe an edgy counterpart to our underground lair. The story so far: I’m squeezed in the middle row of an airplane, elbows scrunched tightly, knees bumping against the seat in front of me (and I’m only 5’2″) just coming back from a weekend bakery seminar in Chicago. The plane’s so crowded that they thew my little roll-on suitcase into the belly of the beast at the last [...]

5 10, 2011

BEER is my LIFE

By | October 5th, 2011|Bite Me Blog|0 Comments

This is Summit Brewery’s tag line, but it falls woefully short. You owe your life to beer. And you. And you. And you. Without beer, life as we know it would not exist. Personally, I could end this story right there, and feel that I had covered all the bases. The oldest known recipe on earth is for beer, carved into a Sumerian clay tablet. It is because of beer that our knuckle-dragging Neolithic relatives [...]