Tallahassee loves Lucy Ho's cooking(2)
The dinner menu is more formal and is a work in progress. Many of Ho's signature dishes — such as Miso Black Cod with Asparagus, Shiitake Steak Ribeye with Mushroom Sauce, and Braised Tofu with Two Mushrooms and Chinese Vegetables — are on the menu, but she's still asking people to make suggestions.
"If a customer has a favorite dish, we should keep it," she said. "They should let us know."
Currently the restaurant serves only beer, wine and sake, but, if there's a demand, it may open a full bar area next year with outside seating.
Experience counts
Lee is just one of several long-time Ho staffers who has a hand in running Azu. Kenny Fan, nephew of Lucy's husband, John, is the kitchen manager, and Masa Nagashima, who has worked for Ho for more that 30 years, is the manager.
"We'll keep the old employees in the kitchen (as part of the restaurant's quality assurance plan)," Ho said.
Still, no matter how good the staff is — and they've proven themselves over the years — Lucy Ho, who will celebrate her 40th year as a capital city restaurateur next year, is the brand name that lures Tallahasseeans to her restaurants, no matter where they're situated in town. In her 70s, she's as energetic as ever (she was costuming a new opera at Florida State University while the new restaurant was getting up and running, and last summer toured Australia with her husband and daughter) and will consult on and provide the recipes for Azu.
"If you want to do a good job," she said, "it's not so easy."
Good things seldom are.
