Merriss’s next project with the Battistas: a restaurant and art cinema in Windsor Park slated to open in 2019. Menu design, kitchen layout, and staffing decisions are all on her to-do list, and she’s taking a thoughtful approach to food that’s deliciously executed, without gimmicks. “I don’t want to be too cheeky about pairing food with the movies,” she says.
A key to Merriss’s success has been generosity with her time. “Sometimes I call this place Bluebeard Academy,” she says. “I bring in people, train them, and encourage them to move on. I don’t get angry if they want to continue their careers elsewhere. You have to have growth in this business, right?” Spoken like a Best Chef in a Supporting Role.
Get Abbi’s recipe for Asparagus-and-leek bruschetta with Saint-André cheese in tomorrow’s The Dish newsletter.