Union Hill Kitchen

UHK’s Blog

The Question: Why do we sell out of food?

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We have been asked this question by many of our guests during our busy dinner service.  Our kitchen has limited refrigeration which was designed by intent by our executive chef Alexis.  He designed it this way in order to ensure that every product is as fresh as it can be each day.  We do not have a “walk in” refrigerator that we can store large amounts of meats and vegetables;  For this reason we are encouraged to make everything fresh each day.  Our chefs in the kitchen always plan to have a limited amount of dishes each night in order to control the quality and freshness of what we offer to our guests in our dinning room.