Feb 07, 2012 0
Houston, it appears we have a branding problem. Sources inside the building in which we speak have declared Bruce Molzan freedom, adding he doesn’t make a cent. Can this be true? Not one single solitary copper coin. Nada. Nothing. Yada. Is there really another semi sorda secret owner that licensed the name and wants to… keep it? Gasp.
Holy Freaking Moly. Owner-chef Bruce Molzan’s Ruggles troubles are exhausting. It’s impossible to fathom purposely bringing a brand spanking new place to life, with chef German Mosquera’s talent, only to tatter, spit, and spatter all over every single dream of lasting glory. This word we call… Ruggles… will ultimately semi decide the fate of chef Mosquera.
Let’s beat this dead horse for almost 4 more minutes. What the what?? is going on? Sticking Ruggles in the title is comparable to stomping on German’s face with a steel toed boot after having walked across a barnyard to feed a soon to be pork product. Come. On. Is this really difficult?
Ruggles Grill recently experienced a waiter walk out. Causing this service industry soap opera is none other than the Ruggles Grill owner-chef himself… Bruce Molzan. Accusations of a massive tip jilt flew faster than my brand new fiancé got down on one knee at Mockingbird Bistro to propose last week. Pause.
Following this story caused newly formed frown wrinkles to wrinkle, with a side of anguish, and most painful of all inner feelings… confusion. Keeping up with the new location, old now sorda new moved location, and brand new not the same owner owner is just too much for the average commoner to grasp. With all that pleasantly placed upon all plates, there is still one detail standing strong & inventively tall… German Mosquera.
Fact: The food chef German produces is worth windshield wipering your brain for the sole purpose of infinity forgetting the “R” word. Hurry.
Bistro salad with local radish, golden raisin, smoked provolone, toasted pecan, and local beet honey vinaigrette.
Fire roasted local cauliflower & purple cauliflower with tomato confit, local parsley pesto, toasted yellow mustard seed, smoked sea salt, local bee pollen, and Texas extra virgin olive oil.
Crab pasta with fresh local cilantro pasta, tomato confit, and smoked sea salt butter.
Local vegetarian dish with organic garbanzo chutney, local swiss chard, crimini mushroom quinoa, and organic extra virgin olive oil.
Vegan coconut milk doughnut with cocoa almond glaze, local honey ice cream, and cinnamon ice cream.
Goat cheese crème brulee with organic sugar crust, almond, and local strawberries.
Message To The People: It’s not Bruce. It’s German.
Chef Mosquera is a talented chef who deserves a chance. Even though sign fright is fact, it’s February. This month of so called love sends a message from one end of Westheimer to the other. Being written off because of a measly old scandal isn’t necessary people. This bone must be thrown.