I can see what there goining for, only theres a long way to go, like most trendy restaurants. Lets take the chef out of the magazines and put him back in the kitchen where he belongs, the hard work is only just begining. Food needs a lot of work service is drab, I know its Texas but do we really need another restaurant with servers in jeans and a chef in a dishwasher shirt.\r
Cute space, very loud, try adding some texture.
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