“We started out in a little truck with a 2 foot wide griddle. It would just take 15 tickets for us to get in the weeds. But in time, we started growing and eventually moved to a kitchen trailer and started focusing on our expansion strategy.

Today, we finally have our brick and mortar restaurant. It’s situated in an up and coming neighborhood that we immediately fell in love with.

To be honest, it’s been our customers that have lifted us up to this point. Without them, we’d still be back in that first truck. We strongly believe in the importance of being a part of a community, so with this one we’re playing our cards close to the chest.

These times are tough, but we need to stay educated and keep learning. People are stressing out about everything they hear in the news, but news is made to be blown out of proportion – you can’t listen to everything without losing your mind.

One thing that seems to be clear, Covid isn’t transmitted through food. So with that, keep calm, keep supporting your favorite restaurants. Our industry has trained its whole life to properly handle food and with these new changes, you’re almost sure to have a safe meal.

We cannot surrender our dreams. As a community of cooks, we need to support each other now more than ever. There is a light at the end of this tunnel, we just need to make sure we help each other find it.”