Rocks Star: A Review of Thunderbird
As consulting chef, Carlos Salazar assembled a menu of modified Southern dishes that are surprisingly complex for the bar-centric format.
Almost as soon as he installed himself in the kitchen in late August, Carlos Salazar was coining new dinner dishes that, while adding sophistication and breadth to Rook’s already funky menu, furthered Ed Rudisell’s goal of making Asian street-food standards worthy of a night on the town.
While being a successful restaurateur often means fussing over the smallest of details and logging late hours poring over the books in the back office, many restaurateurs like to get away from time to time to take a break and see what ideas they can bring back from the larger world of food. One local restaurant owner with a serious case of wanderlust is Ed Rudisell, who somehow manages to rack up impressive frequent-flyer miles despite his responsibilities at hit restaurants Siam Square (936 Virginia Ave., 317-636-8424) and Black Market (922 Massachusetts Ave., 317-822-6757), as well as his soon-to-open Vietnamese banh mi emporium Rook (719 Virginia Ave.). Most recently, he returned from a trip to Thailand with his wife, Sasathorn.