Owner and Chef Ben Pollinger chose the service-staff garment for its rustic utilitarian look and ability to integrate into the restaurant’s regular uniform and linen service
[Johnston, S.C.— August 28, 2018] — When Michelin-Star Chef Ben Pollinger opened The Hill restaurant this summer in Closter, N.J., front-of-house service staff greeted diners wearing crisp Craft Collection Bib Aprons by Riegel. Chosen specifically to complement the sleek-looking dining room and earthy, natural color palette of the overall design, the twill-weave apparel accents the venue’s approachability. The aprons also provide uniformity, cleanliness, and functionality while identifying staff to guests.
“Prior to opening The Hill, we began searching for an apron that had a utilitarian look with a touch of rusticity,” Pollinger said. “We wanted a fabric that would fit with the design aesthetic of the restaurant, which evokes Scandinavian minimalism with touches of industrial farmhouse decor. The Craft Collection was a great match.”
Pollinger said it’s customary for restaurants to utilize aprons regardless if they are high-end, fine-dining establishments or ultra-casual neighborhood spots. What is trending today is the rustic utilitarian look. The Craft collection provides that look along with the convenience of being commercially-launderable.
“In foodservice, presentation is everything,” Pollinger said. “Uniforms need to be easily cleaned, and they must continue to look crisp even as the garment ages. Craft Collection Bib Aprons easily integrate into our regular uniform and linen service. Initially, we were introduced to the collection as a potential kitchen garment. Upon further consideration, we decided it would work even better in the dining room, but it needed pockets for service staff to keep pens, wine keys, and their order-taking notepads. Riegel made sure our requests were met with ease, including customizing the apron with pockets.”
Pollinger, former executive chef of Oceana restaurant in New York City where he earned his Michelin Star, said he opened The Hill (located at 252 Schraalenburgh Rd.) to serve as a neighborhood hot-spot focusing on delivering a quality product in a familiar, fun and casual experience. Whether you stop in for a drink, dine on the patio or in the bar, enjoy a meal in the dining room or host a private function in the 56-seat private dining room, The Hill is warm, approachable and sure to meet its patrons needs.
“The Craft Collection epitomizes everything that Chef Ben stands for – Hospitality,” said Riegel VP of Sales Chris Gowdy. “He believes that for hospitality to be done right, each diner must feel like they’re the most important person in the room. One way to do that is to make sure that service staff are not just trained to take orders properly, but they must be dressed to impress.
“We are delighted that a chef of this caliber sees the artfulness and true ‘craft’ this collection was named for,” Gowdy added. “These spun-polyester, denim-inspired aprons are ideal for new, cool or as my daughter says – lit –restaurants featuring fresh, farm-to-table ingredients and serving craft beers, great wine and refreshing cocktails. There are a lot of high-priced aprons in the market, but they are not suitable for industrial laundry. Not only do the belts, buckles, and plastic pieces break, but colors fade, and they are impossible to iron. We designed the Craft Collection to look good for a long time, wash after wash after wash.”
Compliments of the Chef Chefs, restaurant owners or hotel owners inquiring about the Craft Collection will be entered into a drawing to win an autographed copy of Chef Pollinger’s book “School of Fish.” With more than 100 recipes organized by technique from the easiest to the most advanced, Pollinger takes readers through the ins and outs of baking, roasting, braising, broiling, steaming, poaching, grilling, frying, sautéing, 
and of course seasoning. In addition, he offers up terrific recipes for basics (like Homemade Hot Sauce and Fish Fumet); dressed fish (from ceviche to tartars); salads, pasta, rice, and sides (such as Salmon Salad with Spinach, Dill, and Mustard Vinaigrette); soups and chowders (including Gazpacho with Seared Scallops); and one-pot meals (like Caribbean Fish Stew and Thai-Style Bouillabaisse). To round out the seafood education, School of Fish includes a Fish-ionary, a Guide to Unusual Ingredients, and detailed step-by-step photos to complement the 100 photographed recipes.
To enter the “School of Fish” giveaway, call Chris Gowdy at 434-579-3655 or click here. For more information on Riegel products, visit www.riegellinen.com.
