Once the basic menu has been established, chefs double-check to ensure that their offerings include enough diversity. “I like to give my customers a broad variety,” says Joachim Splichal. “You have to have beef, chicken, and veal on the menu; it’s expected at a place like this. About four years ago, we added vegetarian and seafood offerings to the menu. And a couple of years ago we added the category of ‘Odd Things,”’ which includes Splichal’s beloved offal.
