When you say to someone, 'I'm opening a diner,' most people will say, 'Oh, I'm such a diner person.' Because everybody is a diner person.
Having moved to Brooklyn Heights, we could feel that there was a bit of a lack of what we wanted this to be, which was a place where you might show up for breakfast and then show up for a drink after dinner.
There were a few places that I grew up going to that were touchstones for this, like Florent in the Meatpacking District. They were super alive at 9:00 in the morning and super alive at 3:00 in the morning.
We're going to try to go 24 hours, and we just got our liquor license, so we're doing a full cocktail program, which is what I think drives it in the middle of the night.
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