It Would Be An Egregious Mistake To

Having Been A Chef For Some Many Years, I Understand What It's Like To Work Really, Really Hard To Get Good At Something, Only To Have Someone Piss All Over It.

There's Something Wonderful About Drinking In The Afternoon. A Not-too-cold Pint, Absolutely Alone At The Bar - Even In This Fake-ass Irish Pub.

Few Things Are More Beautiful To Me Than A Bunch Of Thuggish, Heavily Tattooed Line Cooks Moving Around Each Other Like Ballerinas On A Busy Saturday Night. Seeing Two Guys Who'd Just As Soon Cut Each Other's Throats In Their Off Hours Moving In Unison With Grace And Ease Can Be As Uplifting As Any Chemical Stimulant Or Organized Religion.

I Need The Anesthetic Qualities Of The Local Fire Water.

All Of These Concoctions That We Think Are Mexican, Are In No Way Reflective Of The Deep, Incredibly Old, Complex And Sophisticated Deep Regional Cuisine Of Mexico. Or The New Modern Mexican Cuisine, Which Has Really Been Exploding Over The Last Few Years. I Think We Just Have A Completely Misrepresented View Of How Good, How Complex These Flavors Are. I Think We Could Learn A Lot More. It's A Great Cuisine That's Really Moving Forward, Faster Than Any Other.