62 PUNCHMAGAZINE.COM Brunch Bunch tasteandgloryca.com {food coloring} scramble for breakfast, and then orders our ribeye dish to-go for his dinner!” she exclaims. “We also have a lot of repeat customers who bring in different friends and family every time.” It’s because of these regulars that she’s planning to add new menu items every few months to keep things fresh. She also welcomes impromptu discussions about how she can improve. “If someone has left a lot of food on their plate and they don’t want to take the leftovers home, that means something was wrong,” Nattacha says. “I try to ask those customers for feedback.” Even with Taste and Glory’s early success, Nattacha says she’ll never stop thinking of ways to improve. “My staff tells me I can go home because they’ve got everything taken care of, but I can’t,” she admits. “Someone may forget to decorate the plate with parsley or sprinkle the powdered sugar on the croffles. I care about the food—and I care about what the customers think.” INGREDIENTS 1 part sweet chili sauce 1 part ketchup 1 part mayonnaise 1 dash of Sriracha sauce water (optional) Mix together all of the ingredients. If you prefer a thinner consistency, add a little water. SWEET CHILI MAYO Nattacha uses this sweet, salty and spicy mayo on the restaurant’s B-B-B Burger, but it makes a great spread or dip for sandwiches, fries and just about anything. The sweet chili sauce is available at Asian markets. make it
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