In an age when so many groups are rolling out restaurants faster than your local baker makes donuts, my goal is that each restaurant feels hand-crafted. That they have their own soul.

A great restaurant doesn't distinguish itself by how few mistakes it makes but by how well they handle those mistakes.

A great restaurant is one that just makes you feel like you're not sure whether you went out or you came home and confuses you. If it can do both of those things at the same time, you're hooked.

People use restaurants to do business, to do politics, to socialize.

Diners are upset that restaurants aren't honoring reservations, and a lot of restaurants help bring this on by overbooking.

In the restaurant business, as opposed to the theater, center orchestra is an 8 P. M. reservation. Orchestra on the side is 7 or 8:30. Mezzanine is 6 and 9. But people don't take it personally when they call the theater and can't get what they want.