A Day within the Lifetime of a Positive Eating Restaurant
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A Day within the Lifetime of a Positive Eating Restaurant

“You simply must be in every single place without delay, and be very observant, and watch the whole lot,” says Jessica Line, the final supervisor of the Avondale restaurant Wherewithall. “It’s similar to having restaurant eyes.”

She has to greet and seat company as they arrive, noting any dietary restrictions. A four-course (plus additional bites) prix fixe needs to be served on time within the eating room, whereas orders should be taken from the a la carte menu on the patio and on the bar. There’s just one bartender, who additionally takes orders from the patio, so when an enormous drink order is available in, she may need to assist combine cocktails. A single server assistant means she and her 4 servers have to sometimes run dishes of duck and gem lettuce or sturgeon and garlic scapes to tables. Desk settings should be changed after every course within the eating room, and questions on wines or dishes must be answered with a beneficiant smile.

The realities of staffing a restaurant and sustaining a excessive normal in these complicated instances imply that Line bounces round between each front-of-house position at Wherewithall: hostess, bartender, server assistant, server—and naturally, her precise job of normal supervisor.

In the meantime, Wherewithall’s chef de delicacies Tayler Ploshehanski is busy making certain that the programs of her prix fixe meal are artfully plated, expertly cooked and seasoned, and attain every desk at an affordable time—whereas slotting in house for her 4 cooks to arrange a la carte gadgets reminiscent of lollipop hen wings for the bar and patio. The coursed menu is just days-old—Ploshehanski envisions a brand new one each week based mostly upon obtainable and seasonal elements—nevertheless it nonetheless requires a last-minute substitution as a result of a truck carrying her order of rhubarb broke down; the dessert could have golden kiwi as a substitute.

A Day within the Lifetime of a Positive Eating RestaurantJessica Line is the final supervisor of Wherewithall but in addition generally has to assist combine cocktails if the bar will get a big order. Photograph: WTTW/Kathleen Hinkel

Wherewithall is the second restaurant of the acclaimed cooks Beverly Kim and Johnny Clark, whose Michelin-starred Korean restaurant Parachute is simply down Elston Avenue. It affords superb eating—exemplified by that seasonal prix fixe menu and an idiosyncratic wine record—in a decidedly pleasant, informal ambiance aided by its location on Elston, throughout the road from a pub. It’s the form of place the place the chef and cooks will put together buttered noodles for a kid—there’s no children’ menu—however obsessively style the pasta to make sure that it’s glorious and demand on including peas to make the dish extra thrilling than plain starch and fats earlier than sending it out.  

As government cooks, Kim and Clark largely deal with the enterprise aspect of Wherewithall. Its day-to-day operations are primarily within the arms of Ploshehanski and Line.


On a typical day, Ploshehanski will get to Wherewithall round 11:00 am to just accept orders of elements as they arrive. Her cooks arrive at 1:00 or 2:00 pm, relying on the necessities of the day.

Tuesdays are the primary day of the brand new week and a brand new eating room menu for Wherewithall. Ploshehanski has already developed the menu—ideally by Friday or Saturday, in order that she, Line, and Parachute’s normal supervisor Jose Villalobos can order wine pairings, however generally it’s solely finalized on Monday. She runs by way of it together with her workforce, who start to prep components of it. She and her cooks have labored collectively for at the very least a 12 months at this level, so she doesn’t write many recipes down, as a substitute trusting them to understand how she needs a puree or a dashi ready. 

Magret duck with little gem lettuce and mulberries is served during the dinner service at Wherewithall at 3472 N. Elston Ave. in Chicago, Illinois. Photo: WTTW/Kathleen HinkelPloshehanski creates a brand new four-course meal for Wherewithall each week based mostly on seasonal elements just like the little gem lettuce and mulberries with this duck. Photograph: WTTW/Kathleen Hinkel

Ploshehanski goes over the menu with Line intimately in order that Line is aware of all of its parts in addition to any crucial vegetarian, gluten-free, or different substitutions. On different days of the week, Line checks in for any last-minute adjustments as a result of an absence of an ingredient or different contingency.

Whereas Ploshehanski returns to serving to out her cooks and testing parts of the menu, Line begins printing particular person menus with dietary substitutions for every eating room reservation, and attaches a coupon with any notes in regards to the visitor: if it’s their birthday, or whether or not they ordered a particular drink final time they had been on the restaurant, or expressed curiosity in an uncommon wine. (Servers notice all of this on the finish of every evening.)

Servers have already began setting out candles and place settings, whereas the bartender Brendon Duran has prepped citrus and gone by way of his inventory to notice to Line what wines or drinks should be restocked if she hasn’t achieved so already.

Everybody takes a break from the calm industriousness to take pleasure in a fast employees meal ready by the cooks from elements that should be used up. On Fridays, when the entire employees is there, the servers style the week’s menu.

Everybody returns to their duties earlier than a pre-shift front-of-house assembly led by Line and infrequently joined by Ploshehanski. Line notes any particular lodging for company that night, shares particulars of the menu together with her servers, and descriptions the wine pairings. She may need them strive a brand new wine whereas sharing its backstory, or do a blind tasting of a bottle they already know with a view to hone their sense of its qualities. (On a latest night, everybody playfully lamented prospects’ reluctance to strive a wine from Michigan, regardless of the employees’s sturdy advice, just because it was from…nicely, Michigan.)

Chef Tayler Ploshehanski, 33, expedites food orders during the dinner service at Wherewithall at 3472 N. Elston Ave. in Chicago, Illinois. Photo: WTTW/Kathleen HinkelPloshehanski expedites throughout dinner service, utilizing a grid, pencil, and coloured markers to make sure each dish arrives on time. Photograph: WTTW/Kathleen Hinkel

If it’s a Tuesday, Ploshehanski has ideally tasted the entire menu by now, giving her workforce loads of time for tweaks. But when they’re serving, say, an ice cream for dessert, it takes time to freeze—and he or she won’t be capable of strive it till prospects have arrived. Solely as soon as has there been a catastrophe requiring a really last-minute rethinking of a course.

After which the restaurant opens at 6:00 pm and prospects start to seem.

Line greets them as a number, helps Duran take orders from the patio, mixes cocktails when an enormous order is available in, runs ready dishes to tables, wipes down wineglasses as they arrive out of the bar dishwasher (a fifth individual within the kitchen additionally washes dishes), tends to the fireplace on the patio, and makes certain nothing goes unsuitable—or fixes it if it does. Her servers additionally bounce in to fill additional roles like host and guarantee there aren’t any gaps.

Ploshehanski stands on the fringe of the go, the open kitchen counter the place her cooks go off completed dishes, expediting: working with a pencil and coloured markers on a grid and a la carte tickets, she makes certain every dish goes the place it must, heat (or chilly) and on time. She additionally arranges garnishes, steps in to assist plate dishes when quite a few patrons should be served without delay, and tastes issues as they’re ready, making changes as want be. Line would possibly even step in to expedite for a minute whereas Ploshehanski helps plate and garnish.

Amuse-bouche during the dinner service at Wherewithall at 3472 N. Elston Ave. in Chicago, Illinois. Photo: WTTW/Kathleen HinkelAdditional elements would possibly make it into bites like this amuse-bouche of tartare. Photograph: WTTW/Kathleen Hinkel

On the finish of a protracted evening, the employees breaks down and cleans the kitchen and eating room. Ploshehanski locations any orders she wants for the next day; if it’s the top of every week and there are leftover elements, she would possibly begin serious about methods to use them in a chunk in subsequent week’s menu. She and her employees depart between roughly 11:00 pm and midnight, or nearer to 1:00 am on Saturdays, when the kitchen undergoes a deep clear earlier than the restaurant’s two days off.


“It’s very satisfying if you get the whole lot proper, and also you create programs that operate and work for everyone and work for the house,” says Line. A local of west suburban Lisle, she has labored in some “horrible environments” within the restaurant trade.

“It’s like if you’re in class and also you’re like, ‘Man, this trainer sucks! I need to develop as much as be a trainer so I generally is a good trainer.’ I used to be like, ‘I need to be in cost so I can create a secure, functioning, respectful office for everyone. That’s the primary factor I like.”

She was employed as a bartender for Wherewithall when it opened in 2019. She had served as normal supervisor at The Unhealthy Apple beforehand, having labored her approach up from server and bartender, however she determined she needed a lighter load in her subsequent job—till the final supervisor place opened at Wherewithall. “After working with Beverly and Johnny for a pair months, I noticed the alternatives that the outdated GM had, and it was just a little chaotic, and myself being a little bit of a management freak, I used to be like, ‘Sure, I need to step into this place. I need to assist everybody.’”

From left, general manager Jessica Line, 36, and Tayler Ploshehanski, 33, at Wherewithall at 3472 N. Elston Ave. in Chicago, Illinois. Photo: WTTW/Kathleen Hinkel“It feels good to be trusted,” says Line of operating day-to-day operations with Ploshehanski. “I like it.” Photograph: WTTW/Kathleen Hinkel

Ploshehanski got here to Wherewithall in late 2020 to assist Clark and Kim with their nonprofit work supporting moms within the restaurant trade and offering pay-as-you-can meals to Chicagoans in want. She had met Kim whereas she was in culinary faculty at Kendall Faculty, having determined to strive her hand at cooking after casting about for a profession following a childhood in Hampshire, west of Chicago. When Kim and Clark reopened Wherewithall in the summertime of 2021, they provided to rent Ploshehanski as a chef de delicacies.

She had interned at Blackbird, the place she met David Posey, who later employed her to open Elske with him and his spouse Anna Posey. As a sous chef there, she ordered elements and executed Posey’s menu—useful expertise for operating the kitchen at Wherewithall and always recreating its menu. “Actually the one factor that I wasn’t essentially doing there was the artistic aspect,” she says.


Ploshehanski has been operating the kitchen at Wherewithall for nearly precisely a 12 months now; Line started on the restaurant on its opening day practically three years in the past. Collectively they’ve served about 50 formidable menus with the assist of their small however devoted employees. The latest reopening of Parachute has taken up extra of Kim and Clark’s time, so “I really feel prefer it’s me and Tayler positively operating this, with their oversight,” says Line. “It feels good to be trusted. I like it.”