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Mission Statement

TO EXECUTE A SUCCESSFUL SOCIAL EXPERIENCE IN A UNIQUE VENUE.

WE WILL ACHIEVE THIS BY CONSISTENTLY DELIVERING A QUALITY PRODUCT AND FOCUSING ON POSITIONING OUR CONCEPTS TO BE THE MARKET LEADERS

Six Company Values:
Service is the cornerstone of this business. Service to each other is just as important as service to our guests. We are all here to serve! When a guest comes to dine, they dont care about any of the personal challenges that we may endure. They are expecting a great service experience, and that is what they deserve. Similarly, your fellow employees may often need support or assistance. When this time arrives remember, we are all here to serve!

Consistency is the foundation of successful business. Your guest will be expecting you to deliver a consistent service experience. You will be expecting the kitchen to consistently prepare the food with the same level of quality and in the same timely manner. Your manager will expect you to consistently show up to work on time. You will expect your manager to consistently post your schedule on time. We must be consistent in all of our approaches.

Focus is necessary for us to perform consistently. Restaurants can be dangerous environments, and we must always focus on completing the task at hand. To achieve in life one must have goals or objectives and then focus on completing those objectives. Living life with focus also needs determination. It was once said that Life does not have an auto-focus button.

Intelligence is not naturally occurring. It takes commitment. Intelligent people read daily- magazines, newspapers, books, etc. The brain needs constant training. Remember that the human body is inherently trained to only use one tenth of its full potential. Whatever your craft may be, approach it intelligently and study everything about it that you can.

Patience is necessary to achieve the aforementioned four values. We must have patience with each other. A productive work environment is one that includes synergy. Synergistic environments require its members to patiently support each other at all times. Remember that a chain is as strong as its weakest link. A team is as strong as its weakest member.

The Engine: One final thought. An engine has several wheels and motors that are all powered by the same source. No wheel or motor is more important than the other. If a wheel disconnects or if a motor breaks, the engine will not properly move the car. In this respect, a restaurant is much like an automobile engine.



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The Advocate
WINE LOFT PLEASES TASTE BUDS WITH MORE THAN SPIRITS

By LISA TRAMONTANA
Restaurant Reviewer

Its new. Its chic. Its popular. Its the Wine Loft, part restaurant, part winery, part after-hours nightspot. And at least on two recent Saturday nights, its apparently a reason to visit Baton Rouges ever-changing downtown scene.

Oenophiles will have to wait for a report on the impressive wine list. (Thats a job for the Advocates wine writers.) But the food earns high marks indeed. Best of all, its served in a stylish setting that features dim lighting, soft music, intimate seating areas, and a mellow, elegant atmosphere.

The Wine Lofts menu offers trays with small amounts of meats, cheeses, soups and breads for patrons to nosh on while enjoying their drinks, and several entre items for larger appetites.

The charcuterie board ($12) features two types of sausage, thin slivers of salami and sliced prosciutto ham to place atop small triangular pieces of toasted Italian focaccia bread. Capers, berries, cornichons (tiny, crisp, tart pickles) and Kalamata olives are also included along with Dijon mustard for dipping.

The artisan cheese plate ($11) boasts a tart chunk of real bleu cheese, a wedge of goat cheese with spiced nuts, a sample of buttery-soft brie and a tiny slice of quince paste. The quince, which tastes like a cross between an apple and a pear, has a sweet flavor to offset the full flavor of the cheeses.

The corn and crab bisque ($5) is a thick stew garnished with Sambal chili sauce to give it an unexpected kick. The Wine Loft doesnt skimp on the main ingredients, either.

Our favorite dish, however, was the filet mignon salad ($12). Tossed in a pepper jelly vinaigrette, it features mixed greens, dried cranberries, blue cheese and spiced nuts. Three generous slices of filet mignon are placed atop the salad. The salad and its dressing are so delicious by themselves that the filet mignon isnt even necessary.

Two items that sounded divine but will have to wait until our next visit were: escargot vol au vent ($9), which includes escargot and field mushrooms served in puff pastry with cream sauce; and prosciutto and bleu cheese-wrapped figs ($8).

After spoiling our taste buds with so many rich and unusual flavors, we looked forward to the tiramisu ($6) listed on the dessert menu. Alas, they had run out of the sweet concoction, so we forfeited our dessert experience. But other diners are welcome to try the chocolate fondue ($15) and let us know how it stacks up against the other delicious items offered at the Wine Loft.

Story originally published in The Advocate
The Reveille
Wine and Dine
New Wine Loft opened Friday
By Julie Chance

Baton Rouge residents with refined tastes and lofty expectations can expand their palates at a posh new wine bar, Wine Loft. The bar opened Friday evening in the historic downtown Fuqua Building and offers 70 wines by the glass and 250 by the bottle as well as a full bar and light food menu.

The original Wine Loft opened in New Orleans three years ago to a great response but has been closed since last years hurricanes, said Melissa Schwander Doyle, wife of owner Jason Doyle.

An image of Bacchus above the black, lacquered bar and a mural of Narcissus on the largest wall set the relaxed, indulgent mood in this alternative to smoky, crowded bars with little seating.

Chairs and sofas are scattered among curtained-off rooms, but people can also mingle around the bar.

It is something real lounge-y but comfortable, said Doyle. Its like theyre in their living room drinking wine.

The bar is non-smoking to preserve its historic building.

Fridays crowd was satisfied and quiet, consisting mostly of after-work drinkers looking for a place to wind down.

We work downtown and we were looking for something different and more upscale, said Paula Robinson, a University graduate. You can relax here theres no hustle, no bustle.

The location is a great place to relax after work for the business crowd, but the dimly lit bar is also a good place to start off a night downtown for the younger crowd, Doyle said.

The price range may be a bit high for students, but the lowest-priced items are reasonable. White wine by the glass ranges from a Walnut Crest Pinot Grigio ($4) and Cavit Pinot Grigio ($6) to Liberty School Chardonnay ($11), while red wines include selections like Walnut Crest Sauvignon ($5).

The wine is preserved in a cuvinet, which uses nitrogen tanks to prevent oxygen from ruining the wines flavor, Doyle said. This allows customers to try more expensive wines by the glass instead of by the bottle.

The food ranges from tiramisu ($6) and chocolate fondue ($15) to filet mignon salad ($12) and baked brie ($10).

Ironically, the Wine Lofts loft will be left unopened for a few weeks until its staircase can be made.

Connoisseurs and the wine-uninformed alike can look to the Wine Loft to expand their horizons comfortably and casually.

Story originally published in The Reveille