It makes all the sense in the world, right?Two 30-something guys with no investors, no location, no kitchen equipment, and no social media presence decide to open a restaurant - a tough business even in the best of times, which this is not.But here they are, serving a grill-centered menu that usually includes wild mushrooms with garlic and parsley, salmon with mustard and dill, and a whole branzino with za'atar and chimichurri.
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