We started the restaurant with a no-assholes policy, and that includes ourselves - treating people with a lot of respect.
With the book and social media, we can stretch out a little more.
The restaurant is only 40 seats, and we can only reach so many people.
It's the time of year that can be a little bit stressful and challenging for a chef that cooks seasonally, but also, that's part of the fun.
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