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"In the last month or so, we've also really gotten going with the specials. The way the chefs decide on specials is, they call our produce company, our meat company, our seafood company, see what's out there -- or the companies call us when they get in something unusual. We had some amazing Kurobata pork last week. The last special we had was a sea bass. We called up Catalina [a premium local seafood company], and they told us what they had fresh. Mars did a vanilla sauce on it, and it was awesome. With the specials, we can pay for a really high-end product and charge for it. You can still come in and get the regular dishes affordably, but the specials are something unusual, a treat. We can also make our own ice creams here in really small batches, which is nice, because we can do different ones every night.

"About 10--15 percent of our customers are vegetarians. We had a lot of struggle to come up with vegetarian items, since the grill is our main way of cooking. We've finally come up with some items that are really satisfying, complete entrées, rather than the kind of vegetable medleys we'd been doing. For a while we made our own tofu, but it turns out that you need a lot of specialized equipment to make it solid, and our kitchen is too small for that. We tried making 'cottage cheese' tofu, and it was tasty, but you couldn't grill it. We finally had to go back to buying it.

"The thing I really feel good about is the staff. They're all local, they all live nearby. The staff is great, and I think we're establishing a good relationship with the community."

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