What is it that we do?
I’d like to think that we are breaking new ground in the food world, that we are somehow changing the way people think about what they eat, but the truth is—there are people better equipped financially and mentally to do that. We like to push ourselves to do what we can with what we have. We are not architects. We are proponents of the art/craft of food. No matter what our circumstances may be—we will be here, doing what we love. Places are vessels, we are blood.
“Anyone can give up, it’s the easiest thing in the world to do. But to hold it together when everyone else would understand if you fell apart, that’s true strength.”- unknown