if you ever wondered what happens at 4:15 every day at the goat, this is it.  all 30ish dishes are put in the window and i have the pleasure of tasting and critiquing them all.  slightly counter-productive to my 7am workouts, but luckily one little bite is all i need.  if something is too salty, it is tasted by the cook and re-fired until we both agree it is perfect.  if a piece of fish tastes off (like the piece of char that tasted like dirt last night), we investigate with our butchers and make sure only the freshest make it to the table.  and if i suddenly decide i am over a dish or just not feeling it, it comes off the menu right there and then.  at the end of the fifteen minutes, my sous chefs and i are full and our taste buds are at max capacity.  but we are confident and ready to feed the masses.