Part-owner Ryan Harms and executive chef Patrick Jackson describe themselves as fans of traditional diners and aim to the all-American concept to the level of fine dining.
When you have a daytime restaurant, a lot of it’s based on volume. Like, you have to fill the restaurant. When you run a dinner service, you might turn the restaurant a couple of times and you’ve done it for the night. At a daytime restaurant, our turn-times are 45 minutes to an hour. When I was first concepting this idea, I had a lot of pushback from mentors and folks that said, “There’s a lower price point. You’re not selling as much alcohol.
Q: Your restaurant has been open less than six months. That’s probably a difficult time to get through.For sure. I mean, there’s always that opening period where your staff is super excited and everything’s new and fresh. Then, as you get into the nitty-gritty, you learn what’s working and what’s not, and you adjust. Since we’ve opened, we’ve learned a lot. We’ve gotten a lot better in a lot of ways. We’re excited to grow. We have a long way to grow. We’ve just introduced evenings, this month.
Q: Could you talk about how you formed the menu? You take a classic diner dish and give it a twist, right?We try to start with that general idea — you know, like a hash brown. What does that look like? Let’s try to just tweak one item. So we decide to put cheddar cheese in our hash brown. “Oh, that’s really good.” Maybe we form them into little puffs and fry them. It just morphs into a completely different dish, starting at one little change, and that might flip another switch — a domino effect.
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