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In it Together: reinventing the industry with Andrew Zimmern & Rohini Dey

OpenTable’s webinar series, In it Together, tackles key topics facing the industry during the COVID-19 crisis. What does hospitality look like in a time of emergency? How can we support our communities today, both financially and emotionally? Hosted by our COO Andrea Johnston, the platform brings together restaurant leaders and experts to foster conversation and share advice during uncertain times. Register for free for upcoming webinars.

The only constant for restaurants during the coronavirus pandemic is change: closures, partial reopenings, new regulations and protocols, and (in some cases) re-closures. Operators have been forced to adapt at lightning speed, from food and beverage programs and business models to guest interactions.

That’s a tremendous burden on restaurants – but it may also present an opportunity. In this week’s In it Together discussion, OpenTable’s Andrea Johnston spoke with James Beard award-winning chef, TV host, and social justice advocate Andrew Zimmern and restaurateur, James Beard Foundation Trustee, and women’s advocate Rohini Dey, PhD. Together, they explored the future of the restaurant industry and shared ideas on how to take this moment to reflect and re-emerge stronger than before.

“Food people are the best people in the world,” said Zimmern. “Even when our own house is burning down, we’re still trying to think of ways to help the people who are in the building with us. Every month I see new reasons to be hopeful.”

Reinventing… the menu

Dey said she had always offered entrees grudgingly at her Chicago restaurant Vermilion, which melds Indian and Latin American cuisines, preferring formats that allow diners to taste a variety of flavors. After reopening this month following the COVID-19 closure, she’s finally offering a menu that suits her style: more small- and medium-sized plates, unbundled accompaniments, and less ceremony overall.

“Now it’s all about what the guest wants,” she said. “Not the chef model.”

Additionally, her young, diverse team has been actively involved in recent protests for racial justice. Together, they introduced Beyond Borders, a series spotlighting phenomenal cuisines that have historically been marginalized in the U.S.

Reinventing… the hospitality

Zimmern is involved in a number of restaurant businesses, and each has responded differently to the pandemic – one shutting down entirely and others focusing on contactless delivery, takeout, and patio dining. “We have to engage with the diner in a new way,” he said.

His five-step plan for the future? “Save the cash, pivot, pivot, pivot, pivot.” Instead of fixating on when things go “back to normal,” he advised thinking of this time as an opportunity to be creative in terms of operations.

As an example, Zimmern pointed to robotics. A couple of years ago, he was Twitter-shamed for profiling a restaurant that used robotics. Today, hundreds of robot-assisted restaurants are on the rise as a strategy to facilitate contactless food delivery. “Everything should be on the table to maximize dollars.”

Reinventing… the business model

With restaurant revenues slashed, the question of how to maximize dollars is top of mind for chefs and operators. Many have already renegotiated leases, reduced the size of their team, and moved to leaner, more efficient menus. What now?

Dey listed four ways restaurants can adapt their business models to thrive in the future: delivery and curbside service; off-site dining, including pop-ups and collaborations; retail products, such as grocery; and experiences, moving food service into unexpected spaces like art galleries.

Zimmern agreed that with more people cooking at home, grocery and retail present growth opportunities. “Everyone’s saying, ‘where do I get that rice, or that pot?’ The ready-to-eat space has a lot of promise.”

Reinventing… the supply chain

Not only chefs, but small farmers and purveyors are struggling to stay afloat during the pandemic. Zimmern noted that with the government banning some work visas, “there will be no one to pick tomatoes in Tennessee or crabs in Maryland or grapes in California.” He called for more protection for immigrant workers.

Additionally, many small farms raise specialty products (think Wagyu beef) that are not available in supermarkets but do go to restaurants. “We need to think about not only what we are raising but where we are serving it,” Zimmern said.

Take seafood, for example. According to Zimmern, 75 to 85 percent of seafood that’s harvested is sold in restaurants, not markets. “The seafood industry has basically gone dark,” he said. Maintaining a healthy supply chain throughout and beyond the coronavirus pandemic will require awareness, action, and resolve from the food industry.

Reinventing… the pay structure

Despite living in survival mode, social justice is still top of mind for restaurant owners and employees. Dey moved away from the tip credit model in her restaurant, aiming for more equity across the front and back of the house, and also plans to introduce a surcharge to invest in employee education. “We want to pay our employees better despite the higher cost,” she said.

Zimmern is encouraged, too. He predicted that in a few years, the pay structure and financial equity structure in restaurants will be radically different from the current reality.

The coffee trade makes a good case study. Zimmern explained that Starbucks was able to grow because of its fair trade policy, and customers got used to paying $4 for a cup instead of 50 cents. “We’re going to see the same thing in this country when it comes to food,” he said. “Gone are the days when we deflate the cost of a menu item. We’re going to have to pay farmers what it costs for a chicken and pass that onto the customer.”

Both Zimmern and Dey indicated that now is a time to be innovative and bold, not fearful. “The whole creative destruction right now gives us a degree of freedom,” said Dey. “I’m taking my chances.”

In it Together: reopening and the guest experience with Lynn Juang & Juan Correa

Across the globe, restaurants are slowly opening their doors to diners, whether through pickup and delivery services, partial-capacity dining rooms, or outdoor spaces. For many operators, that means adopting their business, brand, and concept to a new and constantly changing reality.

In this week’s In it Together discussion, OpenTable’s Andrea Johnston spoke with Lynn Juang, COO of hospitality creative agency Brand Bureau, and Juan Correa, the New York restaurateur behind Llama Inn and Llama San. Together, they dove into best practices for reopening – keeping brand and design top of mind.

“We are social beings – we crave connection and interaction,” said Juang. “Restaurants, bars, and cafes are here to stay in some way, shape, or form. Why do people go out to eat and drink? We have to identify those core drivers and start to think about more creative ways to answer [that need] in a new situation.”

Adapt your menu to new circumstances

“We don’t like the takeout business,” Correa laughed. “But it’s going to be part of the new normal. We’re going to have to live with that and get much better at it.”

When NYC restaurants were first ordered to shut down, Correa’s top concern was for his staff’s safety and financial well-being. A few weeks ago, he started takeout and delivery so that he could keep paying employees and keep the businesses afloat. That shift required considerable changes to his Peruvian menu, crafted by his chef and partner Erik Ramirez.

“Erik cooks in a specific manner, and traditionally our food hasn’t traveled very well,” he said. “We were nervous about customers receiving something that didn’t meet [our] standards.” They shortened their menus to highlight dishes that would travel well (think quinoa salad over ceviche) and reduce food waste. The updated menu also reflected a range of prices to accommodate a wide audience of guests.

Be as nimble and flexible as possible

Juang’s advice to clients has been to treat this period as one long friends and family preview – to test a concept, see what happens, and be ready to test something else. Gauge how guests are responding to new offerings, and how they’re interacting with your space, food, and packaging. Solicit feedback and react to it.

“Some clients want to dip their toes into takeout, or open their façade to the street,” she said. “It can’t be at a high cost, because in a couple of weeks the guidelines might be different, or there could be another lockdown. It’s a hard balance, and being patient and flexible is key.”

Because future regulations remain uncertain, Juang prefers light lifts over big ones. Her clients are layering in new sanitation stations and maximizing space between tables, and some are even experimenting with design solutions like modular partitions and screens. But since any solution may have to be temporary, now may not be the time for a full redesign.

Reconsider staff roles and processes

For Correa, reopening means learning new health guidelines, including increased sanitation of surfaces, social distancing, staff health checks, and more. It also means rethinking their employees’ functions and responsibilities.

At Llama Inn, it’s all hands on deck – everyone pitches in with all tasks. At Llama San, roles are more precise, with one staff member clearing tables and another running food. For Correa, the latter model feels more appropriate to this moment. “How do we craft roles so we can minimize the exposure a given guest has to our staff?” he asked. He is looking at ways for guests to interact with only one or two employees per visit.

With evolving roles comes new processes. For example, guests at Llama San and Llama Inn will receive a single disposable menu printed front and back, along with a digital menu option for those who prefer not to touch a menu. Instead of a massive wine list, guests will see an abbreviated wine list that’s updated weekly.

Ultimately, these changes come down to learning to be hospitable while also being efficient. “With more options in front of them, it’s harder for guests to make up their minds, and they have more questions for servers,” he added. “We want to provide all the hospitality, but we also want to limit the time of exposure.”

Tell your story through a new medium

In addition to being a standout chef, Ramirez has excellent taste, Correa said. His partner brought in bamboo packaging for their takeout orders to make sure the food is presented well, and also prints cards that explain each dish – the ingredients, components, and how to assemble or reheat it if it gets cold.

“Our food is Peruvian and has a lot of context – clients are not necessarily familiar,” Correa said. For example, Llama Inn’s Lomo Saltado features hanger steak, a scallion crepe, and toppings like avocado and rocoto crema and is intended to be assembled before eating. “We’re just starting, but we’re trying to learn and listen to what guests are telling us.”

Communicate safety measures with humanity

For many operators, balancing the sterility of sanitation procedures with warm hospitality poses a challenge. Juang recommends a messaging approach that blends transparency and honesty with vulnerability.

“This is all new for everyone,” she said. “It’s being honest about what we know and what we don’t know, and what we’re doing based on the information we have. That brings humanity to communications. And that’s what we’re looking to do – to rebuild trust with everyone walking through our doors and eating our food and drinking our drinks.”

Start with a tight, well thought-out operation, and layer on personality around that. Also, be clear that safety is a two-way street, and restaurants have expectations of guests, too. That doesn’t mean plastering signs on every wall reminding guests to wash their hands, it means straightforward, warm messaging emphasizing that we’re all in this together.

Lindsey Autry: this isn’t a business you can do alone

The coronavirus pandemic has shown that for restaurants, community comes first – including staff, guests, and professional peers. Operators are quick to stand in solidarity and share struggles and successes. As part of OpenTable’s partnership with Top Chef’s Restaurant Wars, we tapped into that spirit of generosity, asking chefs to tell us about the ups and downs of their careers: lessons learned, mistakes made, and their personal evolution along the way. Hear their stories, get inspired, and find resources to help in uncertain times here.

Lindsay Autry grew up on her family’s orchard in rural North Carolina, preserving peaches and tomatoes and competing in cooking competitions with the local 4-H. Before long, she knew food was more than a hobby and enrolled in culinary school.

For more than a decade, she cut her teeth working with award-winning chef Michelle Bernstein in Florida and Mexico before earning the public’s attention as a finalist on Season 9 of Top Chef. In 2016, she opened her first restaurant, THE REGIONAL Kitchen & Public House in West Palm Beach, which marries Mediterranean flavors with her Southern roots. Here, Autry shares her early influences and why failure is the best teacher.

What’s the best advice you received early on?

My grandfather was a professional public speaker, and he would tell me to stand in my own shoes. At the time, I interpreted that as standing up for myself, but as I’ve gotten older, I’ve realized what he really meant was just to be yourself and be authentic. If you’re true to who you are as a person, things will come to you a bit easier.

What’s the best advice you’d give to another chef or restaurateur who’s opening their first restaurant?

To stay strong and know that it’s a lot harder than it appears on television. If you put your head down and work really hard, eventually it will pay off. This is a very mundane business, with a lot of action and repetition. You have to find a way to break it up.

Your team and your staff are the most important aspect of your career. As a young chef, I would feel like I was on an island. Now, I realize about 60% of my staff has been with me for 10 years, and I don’t know what I would do without them. To anyone starting out – develop your team, and know that this isn’t a business you can do alone.

I would think that as you’re taking on more projects like Top Chef, having that trust in your team becomes all the more important.

One of the hardest lessons to learn is delegating, to let go and trust other people to execute your vision and work. [My teammates] carry the weight of the restaurant when I have a day off. I just had a baby! It’s good to know that you have people you can lean on.

What has been the most exciting moment of your career?

Top Chef, for me, was terrifying, but it also has done so much for my career – accelerated it, and gave me exposure to be able to advance myself. Last year, I got to cook with Martha Stewart, which was definitely a bucket list for me. Usually I’m not someone who’s freaked out in front of celebrities, but I literally was speechless when I met her and made a fool of myself.

You mentioned that opportunities came your way after Top Chef. What were some of those?

It allowed me to get exposure not only nationally, but within my own community. A lot of people didn’t know I was a chef here. [After], people knew I was a serious chef that had experience.

What’s one of the biggest mistakes you’ve made in your career?

I always joke that I’ve had my heart broken by more restaurants than relationships. It’s a really risky business – there are a lot of things you can control, but there are things that are kind of out of your control, too.

I waited a long time [to open my own place] because I knew what the failure rate was. Nine out of 10 restaurants close within their first year because the financial structure is really hard to sustain. Along the way, having restaurants close helped educate me to be able to open my own place with a little bit more confidence. It’s still a risk, but I’ve got 15 years under my belt of knowing what to try to avoid.

You opened The Regional in 2016. Now that you’re a chef-owner, how has that changed your approach to your work?

I have to do every aspect of the operation. In the past, when I was executive chef in a restaurant, I would really focus on the back of the house. Here, I worked with my other partner and some designers to design the actual space. I do all of the hiring for front-of-house management. I worry about maintenance contracts and bills. So now I worry about everything instead of just 60% of it!

As a younger chef, a lot of times you’re more focused on the creative aspect and you can be stubborn in your food. A lot of that is just immaturity and growth. Opening The Regional, I had a certain concept, but that has evolved over the past three-and-a-half years. The people that support my restaurant or the guests that come in – I’ve evolved to what they have been receptive to. They created what my business is now.

Can you tell us more about your Southern upbringing and how that influenced your culinary style?

I grew up in Fayetteville, North Carolina, which has a lot of military bases, but my family also had a peach orchard. I grew up in 4-H, so it was very Charlotte’s Web – pigs, goats, lamb. I started cooking competitions through 4-H.

My mom’s mother made incredible desserts, and my dad’s mother is actually from Greece, so I grew up with this weird mix of Southern and Greek food. In the ‘80s, grocery stores didn’t have feta or romaine lettuce, so my grandmother would make Greek food using what she had – spanakopita with cottage cheese because there was no feta. I’ve gone back to my roots here at the restaurant: We do a blend of Southern Mediterranean cuisine.

Since we are talking Top Chef, we’d love to hear more about these early 4-H cooking competitions.

They were all outdoor grilling, so you had to show that you could build a fire, and it was always based on a protein. I started when I was nine, and they didn’t separate you by age, so I would do cooking competitions with people from age nine to 19. I ended up winning the state level against 19-year-olds.

Sounds like good Top Chef training. When did you know you wanted to be a chef?

I wasn’t from a place that had fine-dining restaurants or even chefs in restaurants. When I was in high school, I came across a book for Johnson & Wales, and that was the first time that I ever thought, I could go to school to be a chef. Everybody was pushing me to go to Duke or UNC-Chapel Hill and be a pharmacist or a lawyer.

What were some of the most important things you learned working for Michelle Bernstein?

I was with Michelle for about 12 or 13 years. I credit so much of my career to being able to shadow her and see her level of professionalism and her drive. She was able to lead and be a strong woman and stay feminine. She was never apologetic for being a woman in a kitchen. She showed me that at the end of the day, we’re not female chefs, we’re just chefs.

Working with her, I was able to learn a lot not only about cooking, but also the business side and the public side – how to portray yourself in public and how to be on TV. We still talk all the time.

Photos courtesy of South Moon Photography

In it Together: calling all leaders with Kevin Boehm & Naomi Pomeroy

OpenTable’s new weekly webinar series, In it Together, tackles key topics facing the industry during the COVID-19 crisis. What does hospitality look like in a time of emergency? How can we support our communities today, both financially and emotionally? Hosted by our COO Andrea Johnston, the platform brings together restaurant leaders and experts to foster conversation and share advice during uncertain times. Register for free for upcoming webinars featuring Steve Palmer, Becca Parrish, Elizabeth Blau, and many more.

This week a group of restaurant executives and leaders met with the Trump administration to address weaknesses in the Paycheck Protection Program, a key component of the CARES Act intended to keep hospitality workers employed. The conversation marked a critical moment for the industry: today, restaurateurs aren’t just business owners but advocates, effecting policy change at the highest levels.

One voice at the May 18 roundtable was Will Guidara, a founding member of the Independent Restaurant Coalition (IRC), an organization dedicated to saving local restaurants. (As many as 25% of independent restaurants could close permanently due to the coronavirus pandemic.) The IRC was founded in mid-March, when a group of celebrated restaurateurs across the country joined a phone call with a simple call to action: Would you help us save restaurants? From reps at the James Beard Foundation to Guidara and Top Chef’s Tom Colicchio, plenty came on board to raise capital and start lobbying.

For our most recent In it Together discussion, we invited IRC leaders Kevin Boehm, cofounder of Chicago’s BOKA Group, and Naomi Pomeroy, chef of Beast in Portland, Oregon, to weigh in on how to lead in a crisis.

“We’ve come a long way in seven weeks, with 60,000 participants,” said Pomeroy. “We’ve been hearing that we’ve gotten more traction on The Hill in a short period than anyone has ever seen. You take people used to working 16 hours a day – what the hell else are we going to do?”

“We went from state-mandated closure straight into IRC advocacy,” added Boehm. “We didn’t know each other before, and we’ve become friends through this. We have a phone call nearly every morning – it’s like a support group as well as advocacy.”

Unite around a common ask

Pomeroy attributes some of the IRC’s impact to the all-hands-on-deck effort that earned the coalition a seat at the table. The organization joined forces with representatives from the National Restaurant Association and national chains to push forward a common ask – to amend and extend the PPP.

“Everyone was in support,” she said. “It was about finding the channels where there was agreement on how to save the industry.” She emphasized that even though the IRC boasts some big names (Tom Colicchio, Andrew Zimmern), the coalition encompasses different styles of restaurants, including her 26-seat spot.

Educate others about the business

“We found early on that most politicians didn’t really understand how our businesses operate,” said Boehm. To explain why the PPP needs to change, restaurateurs first had to educate policymakers about the cost to run a restaurant, how employment works, and the scope of the issue (11.1 million people work in independent restaurants nationwide).

Boehm identified two specific changes to the PPP that the coalition would like to see. First, the program allows restaurants eight weeks to reopen and operate at full capacity; the IRC wants to extend that period to 24 weeks. Next, they want the PPP to give restaurants until the end of 2020 to get back up to 100% full-time equivalents.

“We don’t want a bailout, we want the opportunity to get back to work because we’re so important to American society, cities, and neighborhoods,” he added.

Education extends to restaurant guests and the general public, too, Pomeroy said. “Restaurateurs have been so busy eeking by that we haven’t had the chance to communicate with communities about what it takes to do what we do,” she explained. “We have make-up work to do in that area – to educate about why food needs to cost what it does.”

Be honest, inclusive, and vulnerable

When it comes to leadership style, both Pomeroy and Boehm default to honesty, while remaining inclusive of different viewpoints. “It’s important to say how you feel and also find the sweet spot that doesn’t alienate people and tends to be bipartisan,” Pomeroy said. “The cause here is restaurants – everybody wants to go out to eat, whether to an old steakhouse or a Vietnamese noodle shop down the street. We can find a lot of commonality at the table.”

For her, being honest and vulnerable means sharing doubts with her team about how to use loans, for example, and whether she can bring servers back after the crisis. And if her team needs to find alternative work in the interim, she’s understanding.

Solicit ideas from others

At BOKA, Boehm is proud to have collective intelligence in his executive team, who talk through issues as they come up. He appreciates that everyone around the table has a unique style and perspective. “Abby [Kritzler, Executive Director] is the most compassionate person I know, and also risk-averse,” he explained. “That’s why she has a spot. Making all of these decisions together has been an exercise in finding the right answer that gets us to the intersection of doing the right thing, being responsible, and keeping our company running at the same time.”

Pomeroy also has great leadership, but because her team is small, she doesn’t have the same support network. As a result, she leans on the IRC. “One of the reasons I’m so passionate about the IRC is because I’m able to have those conversations and reflect. That’s given me a lot of inspiration.”

She’s also soliciting ideas from her community. When she announced that Beast might not reopen in its previous format, guests were devastated – and Pomeroy wants to use their investment to engage them in the future of the restaurant. She plans to survey her email list about what they’d like to see. “How can we all create something together?”

Raise collective expectations for the industry

Boehm pointed out that while a T-shirt has skyrocketed in price over the past decade, “a burger is still $15.” The restaurant business has stagnated while the rest of the world has evolved. A couple of decades ago, he would see a 20% profit, but “every year the model gets worse,” with higher taxes and labor costs.

“We need to look at the model, cut better real estate deals, build better pricing structures, and stop having a model that’s so fragile,” he said.

Pomeroy shared that she was shocked to hear Tom Colicchio admit that he only turns a profit in the last four months of the year. “I thought I was the only one going through that cycle, biting my nails every winter,” she said. “I came to realize that’s been par for the course.”

She called on restaurateurs to change the business model by being more transparent, sharing experiences, and banding together to raise prices and exercise their collective voices.

Embrace the silver lining

One plus side of a struggling industry is the opportunity to reinvent it. Boehm noted that over the years, as people mature as ideas become more vetted and filtered, “you dream within this box.” In this moment, restaurateurs can drop the guardrails and think big. “What do I want to be, what do I want this industry to be moving forward?” he asked. “Let’s be really innovative.”

Pomeroy used the phrase tabula rasa, or “blank slate,” to describe the opportunity. For example, she has loved spending more time at home during the shelter-in-place orders instead of working 65 hours a week. “What can I design in the future that has me working three to four days a week? There’s a lot of opportunity for us all to maximize.”

Justin Devillier: prepare, then adapt

A California native, Justin Devillier moved to New Orleans in 2003 as a young cook, eager to join the city’s restaurant community. A year later, he joined the team at La Petite Grocery, cooking Louisiana fare in a Creole-style cottage that housed a grocery store in the 1800s – and he never left. In 2010, Justin and his wife, Mia Freiberger-Devillier, took over majority ownership of the restaurant.

Since then, Justin has collected a host of titles and accolades. He opened another Big Easy restaurant, Justine; competed on Season 11 of Top Chef; and won the 2016 James Beard Award for Best Chef: South after being named a finalist four times. Read on for his lessons learned, from line cook to award-winning restaurateur.

What cooking advice would you give your younger self?

Really take the opportunity to learn as much on your own as you do at work, through cookbooks, media outlets, and videos. As a young cook you don’t get a creative outlet at work, you get a lot of fundamentals and technique. Being able to go home and research and apply techniques to your own creativity is a good head start.

You joined La Petite Grocery in 2004, but didn’t take over ownership until 2010. During those six years, did you aspire to take over the business?

I didn’t know that was coming. I was focused on getting my training, and then I took over as Executive Chef in 2007, able to transfer that experience into a leadership role. Then in 2010, I had the opportunity for ownership. That changes into a business situation, where you’re learning about finance. It was definitely a build-up.

And what was that transition like, from the kitchen to the full business?

Challenging but unique, because I worked through all of those stages in the same atmosphere. That comfort level is already there; I knew everyone involved. Even as far as business relationships, I already had those contacts. There wasn’t, “who’s this guy coming in and trying to change everything.” I had already built that trust, and it was a huge advantage for me personally.

What’s the biggest mistake you’ve made in your career? What did you learn from it?

Not buying Amazon stock in 1999.

From a creative standpoint, you’re not going to be successful every time. A good goal is to not make the same failures become habitual or consistent. I like making technical mistakes – you can get as much out of those as successes.

What was it like opening your second and third restaurants, Balise (now closed) and Justine, and developing concepts from scratch?

It’s totally different going from an idea on paper and seeing it all the way through. Three years later, chances are it’s much different than it was when you first thought about it. There’s a bit of compromise, especially when you’re working with a team of people. You might all have the same vision, but you have to respect everyone’s journey getting to that vision.

What were some of the biggest shifts from your original concepts to the realized, finished produce?

So many things. Ideas change as you work through things – factors like space and equipment and personnel. You can’t really get a solid gauge until you’re in it. It’s like what I was saying earlier: your preparation and technique are important, but you can’t always prepare for something you’ve never tried to execute.

You may consider those things limiting, but they’re also expanding. You might find yourself standing next to somebody who makes the best croissants you’ve ever seen. Now, we’re going to specialize in croissants and brunch. Those little things you can’t prepare for until everything’s in place.

Tell us about reestablishing La Petite Grocery after Hurricane Katrina. How did that experience change your approach to your work?

Everyone was just happy to be sitting in a restaurant in their neighborhood that they had been forced out of for a while. I respect and appreciate what it meant to be open. We were working nonstop all day and night, understaffed and super busy.

What changed for you after winning the 2016 James Beard Award for Best Chef: South? How important was it to win after being nominated multiple times?

It was a huge honor – something that I’ll be able to share with my kids forever. I don’t like to think that it’s changed a whole lot, though it’s definitely made the restaurant a lot busier. I also think it gives the people on the team an extra sense of recognition – they understand their hard work is rewarded with an uptick in business.

What was the most exciting moment in your career?

There have been a lot of those. Overall, we’ve been really lucky to have this restaurant on one of the best streets in the country and in the world. That’s enough for me right now. We’ve also been able to take it on the road with the Kentucky Derby and Pebble Beach, to share a small corner of Magazine Street. Owning a restaurant isn’t the most glamorous, and it’s nice to get out and share with people every once in a while.

Images courtesy of La Petite Grocery

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