The better someone else is down the street, it pushes everybody to get to a level higher and that s always a good thing. Well, I change the menu every day. My signature is that I keep things very seasonal. I use very seasonal ingredients, whatever mushrooms are in season, vegetables, and fish too. I let that dictate what the menu is going to be.
Lunch is on the sedate side.
At night, the lights go down and it becomes very glamorous and energetic. There is a lot of good energy here at night and it s pretty festive too. I just kind of fell into it really. I never went to school for anything else. I started as a dishwasher when I was growing up in New Jersey in different restaurants and basically I didn t want to be a dishwasher anymore.