For a gentleman that prefers to be called by his surname, Chef Ritter is informal and hospitable. From the moment we shook hands at an event, to our last exchange at ARTIC's grand opening, Ritter has been nothing but cooperative with meeting our holiday deadlines. And for that (and some tasty pan roast) I thank him. Santa Ana and Huntington Beach were only the beginning, as their eventual expansion into Anaheim's ARTIC also means adding an oyster bar to the mix. But we'll let M.. I mean chef, explain.
How did you come up with the concept?
This concept has been around for a long time. Grand Central Station has had steam kettle cooking for over 100 years. I got involved in this style of cooking in Las Vegas in '95, and left in 2007 to open my own restaurants. I worked for the Palace Station Oyster Bar and helped, with others, to develop this concept. As for the Ritter's Steam Kettle Cooking Restaurants, it was a combined effort of my business partners and myself. There is so much more to creating a restaurant concept than just recipes. That is why most restaurants fail; it takes a team of dedicated partners to make a successful restaurant. And hopefully, a successful chain of them.
Where do you source your seafood from?
We get our food from all over the world, depending on availability and quality. The food industry is truly a global market, from local farms to New Zealand.