Cordon Bleu runs on one person and one open kitchen. The whole restaurant is a single two-top plus eight barstools wrapped around the cook line, where a solo chef handles everything at once — caramelizing marinated chicken, spooning rice and meat sauce from a large pot, and pulling imperial rolls out of the fryer in portions big enough to share.
The imperial roll lunch special has become the dish regulars come back for, and servings across the menu run large enough that one order can cover a meal on its own. It's a tight, no-frills setup that has built a steady following of people asking for their usual.
The imperial roll lunch special has become the dish regulars come back for, and servings across the menu run large enough that one order can cover a meal on its own. It's a tight, no-frills setup that has built a steady following of people asking for their usual.