From food truck to restaurant, Le Mu Eats reverses the dish
BETHEL – Mu Eats has made a new home on Main Street. From a food truck to a quaint, cozy restaurant lined with shelves of dried flowers, plants and cacti, co-manager Elise Sengsavang explains how the transition happened, the story behind their ready-made foods use and the details of the choice of decor.
With Le Mu Eats, it’s always been about great attention to detail with food. Everything is cooked from scratch. Sav Chief [Sengsavang] creates all dishes.
“When you eat here, you eat stuff that Chef Sav [saw] from beginning to end. So he tries something, and the hardest thing I think sometimes customers have is they’ll try something, they’ll really like it, [and are] satisfied,” explains Elise.
However, she says, no dish is ever cooked the same way twice, and because Chef Sav likes to play around with ingredients to find different ingredients that go well together, the menu is always changing, in addition to dishes from based. That said, trying new things that look alike, “[is] part of it is just believing that you’re going to enjoy your meal even if it’s not exactly the same as last time.
But where do all the unique ideas come from? Any new constant fresh ideas for recipes? What is the driving force?
Chef Save grew up in Virginia, so he has deep roots in Southern cuisine. His parents immigrated from Laos, so he was exposed to many cultures growing up. It comes from two schools of thought.
The first: “I just crave sets that we pass around in our own house,” aka fried chicken, she laughs.
Second: “And then the other school of thought is [what] a new one out there we can play with? What can we learn? »
Elise came from parents who were in the military, so she was constantly on the move, despite being born in Maine, with her roots in Maine as well. Because she was constantly moving, she was exposed to more things. When the two got together, food ideas started to blossom.
“There are like different factors. They make it a really beautiful and complex story,” says Elise.
There was no specific category food they corresponded to. Although, because the question is asked so often, they say, modern Americans, because it’s really just a reflection of its history, there’s also a lot of influence from Asia from the South East.
“Obviously, it’s like the center of food in the house he grew up in, both of his parents being immigrants from Laos.”
Now the restaurant decor is like the food in that the focus is on the small details.
“I think a lot of what we wanted to create in a space that was ours is the feeling of our homes…lots of dried flowers will be a big part of the aesthetic here and right now there’s lots of white walls goes by which I basically love but we’re going to put a lot of color in… I will say the bathroom – we have the lovely blue cabin there and it was all blue. bring this…it was the color of my wedding dress, that’s why we have it.
Everything is there for a reason. The bar counter is covered with 2,000 chopsticks (under epoxy glass) which they have lined up with each other, which looks like the woven containers that hold sticky rice (called “aep khao”).
The backs of the chairs and lamps again reflect the same woven element, the chairs reminding her of her grandmother’s chairs and those same interwoven rice baskets. The tastefully placed cobalt blue around the restaurant was inspired by Elise’s wedding dress which was a hand woven blue material as described above. There will be another 30 incoming images that will be layered and textured with blue flowers.
However, like all new restaurants, there are growing pains.
“Certainly challenges with opening a physical space during a pandemic,” says Elise. “I mean obviously a food truck was built for pandemic life, it’s strictly take-out. Now we have this space that we have invested in and we want to focus a lot on the service we can provide for meals, but now is not necessarily the most appropriate time for that to be our sole focus… so we still have a pretty decent take-out program.
Despite this failure, Chef Sav and Elise are grateful.
“I want people to know that we really appreciate their patience as we figure it out. Because we’re not just looking to find a restaurant. Again, it’s not like a black and white thing like going from a smaller space to a bigger space.
“We’re still a small space and we don’t really plan or want to be bigger than that,” says Elise. Why? “Quality.” she said simply. “You can’t mass produce something when you manufacture [it with] your two hands like that. It just doesn’t work. You will compromise something in quality. So I think the most important thing is to be grateful for the patience and the grace that we have shown.