By Nevin Martell
You’ll find numbers everywhere you look in restaurants – from the menu and the wine list to the purchase orders and time sheets. We wanted to take a calculated look at the numbers that add up to create the critically acclaimed Eric Ziebold’s Kinship in Washington, D.C.
Chef Ziebold first found success at the lauded-to-the-moon-and-back CityZen, where he earned a Best Chef: Mid-Atlantic from the James Beard Foundation, a Best New Chef award from Food & Wine, and a Chef of the Year award from the Restaurant Association of Metropolitan Washington. His new venture in the Shaw neighborhood combines graceful elegance, spot-on execution, and dishes that range from elevated takes on simple fare – like roasted chicken – to those that are the definition of decadent indulgence, such as Maine lobster French toast. Here are the numbers behind Ziebold’s winning restaurant. (Don’t worry; you don’t have to be a math whiz for them to make you hungry!).
Year the building was built: 1904
Kitchen staff: 14
Number of hours a dining room server needs to train before becoming “live” on the floor: 80
Bottles in the wine cellar: 2,000
Largest bottle of wine in the cellar: 12 liters of Diamond Creek
Most expensive bottle of wine sold: $2,300 for a 1989 Chateau Lafite
Chocolate chip cookie dough souffles ordered last week: 70
Pieces of ceramics handmade for the restaurant when it opened: 1,200
Pounds of lobster purchased each week: 165 pounds
Number of orders of the best-selling Maine lobster French toast sold last month: 612
Time to prepare the whole roasted chicken: 50 minutes to roast, 18 minutes to rest
Roast chickens sold last week: 54
Parker House Rolls made last month: 15,000
Miles to the restaurant’s farm in Delaplane, Virginia where they grow herbs and produce: 66.7
Nevin Martell is a Washington, D.C.-based food and travel writer and the author of several books, including Freak Show Without A Tent: Swimming with Piranhas, Getting Stoned in Fiji and Other Family Vacations. Find him on Twitter @nevinmartell.
Photo credits: Jennifer Chase (lobster French toast and souffle) and Greg Powers (Parker House rolls).