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After the Cohn Group opened Mr. Tiki, up the block, Hale was splitting his time between the two restaurants, along with chef de cuisine Jesse Cruz (who now heads the Tiki kitchen). This proved difficult. "I came to realize it was a little too much, with two kids, two restaurants, to work at my best, so I came back here to focus exclusively on Blue Point.

"We get fish from five different companies...We found a little company that's really consistent with scallops from Boston. Scallops are so hard to get -- there's not that many out there. I feel bad because we use so many, I feel personally responsible for annihilating many, many beds... We really have to be picky with our seafood, our produce." I asked if he had the freedom to buy and cook whatever he wanted. "Yes, part of the opportunity here is that we have free rein to do pretty much anything we want. David [Cohn] is receptive to just about anything we come up with."

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