Behind the Food: The Employees of the Restaurant Business in Downtown Hartford

by Erica Handel
DTHartford Staff

         Let’s admit, we all love food. It is one of the main reasons why people visit major cities in the U.S. Believe it or not, Downtown Hartford is known for its amazing restaurants. These restaurants would not exist if it were not for their incredible staff members who work hard to make sure their customers get the experience they deserve while dining at their restaurant. Trumbull Kitchen, Salute, and Dish Bar and Grill are among the most popular restaurants in Downtown Hartford.

            Since these restaurants are in such a high demand for both locals and visitors, there are many reasons why an individual would want to take on such a tedious job. Raffaelo Gonzalez, a waiter at Salute, works at this restaurant because “the income here is consistent, the benefits are plentiful (we get a free meal every shift and our bosses cover half of our health insurance cost), and everyone that works here is like family to me.” Gonzalez is no newbie to Salute; he has been working with most of the employees for about eight years, which includes working with them at other restaurants as well.

            Ashley Smith, the assistant general manager at Dish Bar and Grill has been working at this restaurant for two years. She enjoys working in the restaurant business because she felt she needed a change from her previous jobs. “The hospitality field is what I love, I have accomplished the hotel and country club aspect of hospitality and it was time to try out restaurants.”

            Christopher Torla, the chef and managing partner of Trumbull Kitchen, opened the restaurant in May 2001, and this will be the 12^th year that it has been open. He is very passionate about his job as a chef and manager. “I love the creative freedom of being an al carte chef in a restaurant, I always had goals of owning my own restaurant and when the opportunity arose I jumped at it,” he said. Torla enjoys working at Trumbull Kitchen and he is happiest when he is afforded the time to cook and be creative, as well as feeling fulfilled after he has satisfied many of his guests.

With varied employees come varied reasons for why these people choose to work in the restaurant business. “There are some people I work with because they love this business, there are some like myself who have grown up in this business since I was 3 years old, others who are supporting themselves while they finish school, and others who work at this restaurant because Salute is so successful and it allows them to be parents while working very flexible hours,” Gonzalez said.

            Employees at these restaurants have formed a close-knit bond due to the amount of time they spend with each other. Gonzalez considers his fellow co-workers to be his closest friends, and believes that they benefit from the time they share together. “I enjoy working with people who I am very close with,” he said, “most of the people that work here know the best qualities of their co-workers and we know the worst things about each other too, which makes it for a very honest experience when we are working together for 12 or 13 hour shifts.” Even though the employees at Salute get tired of each other, they consider themselves a family.

            Staffs come in all shapes, sizes, and backgrounds at these restaurants. At Salute, Trumbull Kitchen, and Dish Bar and Grill, the demographic of restaurant employees seems to be a mixed bag. From professionals to college students, there are a wide variety of employees. The employees at Salute consist of “a retired Vietnam War veteran and a past postal worker that serve as our hosts during the day, a college student who is close to becoming a lawyer, and a local who has been in the business either bartending or serving since he was out of college,” Gonzalez explained. Smith also added that the workers at Dish Bar and Grill consist of professionals, locals, and college students. Seeing different types of people working together at a restaurant shows how diverse the Downtown Hartford restaurant business really is.

            After being exposed to plate after plate each day, the workers at Trumbull Kitchen, Salute, and Dish Bar and Grill are bound to have a favorite dish on their menu. “There are too many, but if I had to choose one that I could probably eat every day it would be the brick pressed chicken,” Torla recalled. Gonzalez’s favorite dish at Salute is the Shrimp Fradiavolo. “My dad and uncle are both chefs, so when I’m eating at a restaurant it is important for the food to have layers of flavors,” he said. Smith, like Gonzalez, is also a fan of seafood. “All the food is outstanding but the Trio of Ahi Tuna is a favorite of mine,” she said.

            The restaurants in Downtown Hartford have a unique touch and they bring out qualities that restaurants in other cities may not have. Salute’s sophisticated, Tuscan feel, Trumbull Kitchen’s contemporary, cool and inventive atmosphere, and Dish Bar and Grill’s chic, industrial architecture make them different than places you would eat at anywhere else.

Gonzalez believes that Salute is different from other restaurants because “we know that we don’t need to have all the trendy new bacon and barrel aged cocktails, or the molecular cooking techniques that are coming out of New York City or D.C., to be successful.” Torla mentioned that the things that make Trumbull Kitchen stand out from other downtown restaurants are “the eclectic food choices on the menu. Also, we have one of if not the broadest craft beef and cocktail selections in the city. And the atmosphere along with the energy that the restaurant holds is tremendous.” Smith said it’s “the atmosphere and staff. We have a very friendly staff and we keep the atmosphere very energetic for both the staff and customers.”

Trumbull Kitchen, Salute, and Dish Bar and Grill are three restaurants to refer visitors and locals to while visiting Downtown Hartford. “You need to give people a reason to get away from their local restaurant in Glastonbury, Newington, Wethersfield, and West Hartford, and make the trip down to Hartford,” Gonzalez suggested.