"We're not into massively pretentious food, and we don't cook it either," says Packer. "It really all comes down to atmosphere. We don't want to open restaurants or eat out in places that feel too stuffy. We like to be where you can sit and enjoy the food, and the staff seem genuine and friendly; those are the places we tend to gravitate towards."
Srulovich adds, "We need to feel secure knowing that no tweezers came near our food! When we first opened Honey and Co, another restaurant that was very popular and always very busy, it opened down the road. You couldn't get a table, but we finally went down there to try it, and you almost felt fear when eating, and that was not what we wanted for our food."
Collection
[
|
...
]