As a cook, I could not be more excited about the state of dining in the world today. Chefs have access to the best ingredients both locally and from around the world. Farmers are now growing produce for taste and not just yield. This is an exciting time as well to be a diner: At no other point in our history have we had such creative cuisine and knowledge of food at our fingertips. With that being said, I believe that the diner needs a little “crash course” before he goes out to dine.

For starters, you have to trust us. We’re in this business because we love what we do, and we want to please you. We work relentlessly at getting better at our craft, so please taste the specials – they’re the most passionate dishes in the house and allow us to do a little off the cuff cooking.

Try the dish you would normally not try. Experiencing and tasting new foods grows your palate, and you just might like something new!

Don’t argue about price. If you understood the amount of work that went into that one dish – the sourcing of the best ingredients and the prep needed to execute it – you would say, “What? That’s all you charge?”

This is a tough business with very small profit margins. We do it because we love it. We do it because making people happy is our No. 1 priority; it’s not for the money, I can promise that. I’ve been in this industry for 21 years and at no restaurant where I’ve ever worked or owned have we price gouged an item on the menu. There’s a formula that most restaurateurs follow when it comes to pricing out their menu, and most of us don’t follow that – we end up having a higher food cost than normal because we like great ingredients and we just want you to try it.

Dining is an amazing experience; you get to break bread with loved ones and friends, or a stranger on a first date, so just enjoy it and trust us – we want you to leave nourished and happy.