Seventeen years after opening the restaurant on April 15, 2008, I remain deeply committed to the hands-on work that keeps the place thriving. As of June 08, 2025, I’m still right there on the line, cooking alongside my team, doing my best to ensure every dish meets the standards we’ve built over all those years. I also step into the dish pit when needed, scrubbing plates and keeping the kitchen’s heartbeat steady. This isn’t just about staying connected to the grind—it’s about leading by example, maintaining the quality and camaraderie that define our restaurant’s culture, and never losing touch with the hard work that got us here after 17 years in business.
Seventeen years after opening the restaurant on April 15, 2008, I remain deeply committed to the hands-on work that keeps the place thriving. As of June 08, 2025, I’m still right there on the line, cooking alongside my team, doing my best to ensure every dish meets the standards we’ve built over... See More
Seventeen years after opening the restaurant on April 15, 2008, I remain deeply committed to the hands-on work that keeps the place thriving. As... See More
