Chef’s Table - Full Frontal Dining
Less than five feet from where I am eating ahi tuna and a good steak, naked women are writhing on 8-inch high Lucite heels (I’m told it’s the “Cheetah shuffle”). I’m at Alluvia, perhaps the nation’s finest dining experience within an adult entertainment club. Food and beverage manager Rick Iannotti says the name comes from a fine bottle of wine and means, “the soil gems are found in.” To my ears, it sounds more like a female body part I’m currently in close proxy to.
Creative Loafing: Any special challenges in creating a menu beyond chicken wings?
Chef Daryl Wright: Our owner likes nice things, different things - the best quality. I can be extravagant and creative. Customers aren’t expecting this. Once they taste the food, they come hungry and they keep coming back.
Is there any stigma in working here? Take any ribbing from your peers?
At first it was, “Come on.” There was a lot of underestimating. But I’m confident about the product I’m putting out. I don’t worry anymore.
Ever bring your mom here?
Yes. She thought it was classy, not slutty. She especially loves the desserts. When I was a kid, I loved Jack Tripper on “Three’s Company.” He was a chef and surrounded by beautiful women. Mom sees that now.
Is it a distraction to cook among gorgeous nude women?
I’m focused. I spend 60-73 hours a week in the kitchen. I don’t have time to look at the girls.
Do you feed the dancers?
They eat. They’re not shy; they get 50 percent off. I feed them certain foods to keep them looking good. I’ve helped other employees lose 30 or 40 pounds on a special diet.
Any misconceptions you want to clear up?
We are very sanitary. You won’t find any thongs or wigs in the food that comes out of my kitchen - unless you want a girl to put her thong in your pasta.
Alluvia at the Cheetah, 887 Spring St. 404-892-3037. www.thecheetah.com/alluvia.