W: Where did you get the inspiration for the menu?
K: A lot of the ideas just came from things I've done. Inspiration is from my cooking past and experiences. I thought it'd be fun at Herbie's to do pie on the menu. Well, pie's not known as something very fancy or elegant. But I thought we could just do a really cool, kickass piece of pie and serve it in the restaurant, and everyone would come in just to enjoy that really good piece of pie. [We chose] things that were simple, things that we could just do and do them well. The ginger beer float was another good one.
W: What is your favorite menu item?
K: That's tough. I don't always have favorites because they change, but right now, an item I really like is our Cobb salad. Our walleye cake is also very popular. I enjoy that myself; I have a lot of family and friends that come in, so I recommend that one. I like our pork shank, too. It's hard because I don't take particular favorites when I go out to eat. I always change items. I like to try new things; that's just me.
W: If you could only recommend an appetizer, entree, dessert and drink, which one of each category would you recommend?
K: Well, the walleye cake for the appetizer, definitely. For the entree, it really depends on what you like. But I really like our pepper crusted New York strip. Our Moscow Mule is a win-win. For dessert, that's a tough one, because we have so many good dessert items. Our creme brulee is very iconic as well as our pie, but I'm gonna say it's the ginger beer float, because it's super simple. Everyone knows what a root beer float is, so it's the same thing, only we use really good vanilla bean gelato, and instead of root beer, it's ginger beer, and then we garnish with ginger.