“I use subtle flavors that if you are looking for it, you'll find it. I do things in the back that the customers may or may not notice. They just know it tastes good.”
“We're not looking to make a killing on these dinners. We want to provide an atmosphere where people can come in and try us for the first time. And even with or wine dinners, we don't deviate from our philosophy that simple food is good food.”
