I've got a really great team around me. They're the ones that are in the restaurants on a day to day basis. Anyone that's good can't be stifled in any way. I don't baby people.
I enjoy the creative side of the business side of being a restaurateur. That's my thing. The thing I'm constantly thinking about is, how do you create new, interesting situations that keep people coming back?
We'll serve, on a good Saturday night six or seven thousand people in all the restaurants, and it's like, the percentages are that maybe one person's not going to like what they get. And I can't be there to fix it. I hate that. We're in this business to make things that please people.
I love celery and people don't use it a lot. Celery and flavors in that family - it really brightens and is refreshing.
