Le Mu Eats pours food from a delivery truck to a restaurant

Acid chef cuts the food as he prepares for the upcoming rush. Citizen of Meira Bienstock / Bethel

BETHEL – Le Mu Eats has created a new home for itself on Main Street. From the food truck to the cozy, cozy restaurant, which is lined with shelves lined with dried flowers, plants and cacti, co-manager Elise Sengsavang tells the story of the transition behind their “scratch-ready” food and the details of the choice. decoration.

Le Mu Eats has always been about paying close attention to detail. Everything is cooked from scratch. Chef Sav [Sengsavang] prepares all food.

“When you eat here, you eat things that Chef Sav does.” [saw] From the beginning to the end. So you try something and I think customers sometimes have a hard time trying something and they will really like it. [and are] he’s happy with it, ”Elise explains.

He said, however, that no food is cooked twice in the same way, and because Chef Sav likes to play with ingredients to find different ingredients that go well together, the menu always changes, along with the basic products. This means trying new, similar things,[is] some of it only trusts that you will enjoy the meal, even if it is not exactly the same as last time. ”

But where do unique ideas come from? Any constant new, fresh recipe ideas? What is the driving force?

Chef Save grew up in Virginia, so it has big roots in southern food. Her parents migrated from Laos, so she encountered many cultures as an adult. It came from two trends.

The first: “We only want stocks that we circulate in our own house,” he says, roast chicken.

Second, “And then the other trend is [what] is there a new one we can play with? What can we learn from? ”

Elise came from her parents who were in the Army, so she kept moving, even though she was born in Maine and also has Maine roots. As he was constantly moving, he was exposed to several things. When the two came together, eating ideas began to flourish.

– There are various factors in it. Somehow they make this really nice and complex story, ”says Elise.

There was no specific category of food they could fit into. Although, since the question is asked so often, modern Americans say it is actually just a reflection of his history, but there is a large chunk of Southeast Asian influence as well.

“Obviously, it’s like the food at the center of his home, where he grew up, both of whom are immigrants from Laos.”

Now the decoration of the restaurant is like the food as the focus is on the small details.

“I think much of what we wanted to create in a space that was ours is the atmosphere of our home – a lot of dried flowers will be an aesthetic part and now there are a lot of white walls. going on what I love at the base, but we’re going to bring in a lot of colors… I say the bathroom – there’s the charming blue hut and everything was blue. Somehow I wanted to bring it – that was the color of my wedding dress, that’s why it is. ”

There is a reason for everything. At the top of the bar counter are 2,000 chopsticks (under epoxy resin glass) that have been matched to another, making it look like woven pots with sticky rice (called “aep khao”).

The backs of the chairs and lamps again reflect the same woven element, the chairs again reminiscent of Grandma’s chairs and the same intertwined rice baskets. Inspired by the tastefully placed cobalt blue Elise wedding dress, which is hand-woven blue as described above. Another 30 incoming frames will arrive, which will be layered and textured with blue flowers.

However, like any new restaurant, there are growth pains here.

“Opening a brick-and-mortar room during an epidemic is definitely a challenge,” Elise explains. “Obviously, I mean, a food truck was built for an epidemic life and is strictly takeaway. We now have the place we’ve invested in, and we want to put a lot of emphasis on the service we can provide for meals, but it’s not necessarily the best time to focus exclusively on that – so we still have a pretty decent takeaway program. ”

Nevertheless, chef Sav and Elise are grateful.

“I want people to know that we really appreciate their patience when we figure it out. Because we don’t just invent a restaurant. I repeat, this is not as black and white as moving from a smaller space to a larger space.

“We still have little space and we don’t really plan and don’t want to be bigger than that,” Elise explains. Why? “Quality.” He says simply. “You can’t mass produce something when you do it [it with] your two hands are like that. It just doesn’t work. You are going to compromise on quality. So I think the biggest thing is that we are grateful for the patience and grace they have shown. ”


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