Read Ranch & Coast Virtually Anywhere
Issue link: http://ranchandcoast.uberflip.com/i/1534893
Keys to the previously mentioned meatball and "donuts" dishes are the tomato-based sauces, which are bold in their traditional flavors and come across as a warm hug from an Italian grandma. at same wholesomeness and heart is present in a pair of pastas: Ricotta Agnolotti and Cavatelli with sausage ragu. Walking into Waverly and taking a look around, one wouldn't expect Italian fare, but it doesn't feel out of place at the table. By not boxing himself in and by allowing recipes from one establishment to cameo at others within the SDCM family, Redzikowski has created a playing field where pretty much anything goes at Waverly or any of its sister venues. at's a level of freedom that benefits the individuals in the kitchen as well as those in the dining room. Also a boon to the clientele is the speed and affability with which servers get orders in and food back out to tables. It's clearly a point of emphasis and something that couldn't be done without an efficient team and processes from top to bottom. e best formulas are those that not only work but are further refined over time so they will work even better. Redzikowski's well-honed calculus is on display at Waverly and is something to behold. thewaverly.com OPPOSITE Seared Bristol Scallops; signature cocktails include the "Dark Horse" (Tequila, Aloe, Lo-fi Vermouth, Smoked Salt, Orgeat, Lime, Cucumber, Activated Charcoal), "Lost In Translation" (Gin, Aquavit, Alpe Genepy, Snap Pea, Lime, Wasabi), and "Ruby Revival" (Blanco Tequila, Hibiscus Select, Red Bell Pepper, Grapefruit, Lime, Soda) LEFT Gioia Burrata "Donuts" BOTTOM SDCM Restaurant Group Executive Chef Brian Redzikowski Golden Forks Service: Timeliness: Ambience: Culinary Innovation: Food Quality: Cocktail Program: Value: @ranchandcoast RANCH & COAST MAGAZINE MAY 2025 57