Dennig noted, 'The amount of care that we put into our menu requires so much work, so much effort. And that's not sustainable in this economic landscape.' This emphasizes the challenges faced by restaurants trying to maintain high-quality offerings while managing costs.
Stern expressed optimism for the future, saying, 'It won't be Daytrip anymore, but guests will find red threads tying previous Daytrip offerings into the new menu.' This indicates a thoughtful evolution rather than a total departure from their roots.
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