Site Visit and Interview

Most generally, there are three factors that a restaurant is judged by; namely, these criteria are quality of food, ambiance, and service. During my site visit at Gillie's I had the chance to record all of these things among others. The first thing of note was the atmosphere - a unique melding of local arts and vintage artifacts. Service came served as a side of character, with each of the workers seeming to be in an intense kind of play. Lastly, the food was spectacular, and after indulging in some Nori Encrusted Tofu I don't think my Tech dining dollars will be seeing much use.

Though I sat down for my interview with Noah Gillie, the head chef, I felt as if I was having an interview with the collective staff, as others helped keep him honest on facts of history and let him know when something was still up for debate. His answers to questions almost always led to a good story. What, stood out was how uniquely balanced he (and all of the staff) seemed while I contained expectations for radical motivators to freewheeling change. When I conducted my interview, I tried to avoid all-encompassing philosophical questions that could've broken the flow of the interview. I now wish I had taken the risk on some points, or primed my source with questions beforehand. Still, I'm quite satisfied with what I found.