Actually there’s so much changing. We’re making Canlis more Canlis. We’ve spent a lot of time researching and looking at what Canlis was in 1950 and what our grandfather’s vision for this restaurant was. It was a revolutionary restaurant. It was cutting edge in so many ways. We want to re-create that spirit. We want to be younger than ever, even though we’re getting older. So that’s what we’re doing. We’re going to kind of become more of who we are and how we were founded. That gets [my brother] Mark and I really excited.
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