Owner and chef Mona Sang stated, "Our dining room, our kitchen, and everything was covered in dust, top to bottom." This highlights the extent of contamination due to construction.
Sang detailed her frustrations, saying, "Construction workers at the neighboring business initially brushed me off, and continued work despite the dirt and dust that forced her to throw away $10,000 of food."
She expressed her fears, saying, "I feared that I might never reopen again, noting that a financial advisor estimated it could cost $400,000 to cover lost revenues and cleanup efforts."
Describing the moment of chaos on August 13, Sang remarked, "We couldn't even breathe, so at that point, I told everyone just to finish up putting things away and put on a mask."
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