What’s Kevin Boehm’s take on the evolution of fine dining?
I love the direction it’s going. I think when the economy started to collapse, great chefs started to look at what they were doing and say, “Okay, I don’t need white tablecloths, and I don’t need uptight servers to create a great experience. I can create great food in a casual environment with sharable plates, and less expensive prices.” It’s become more inclusive so everybody can enjoy it. It’s a big part of what our company is. Most of our restaurants are these great chefs doing more casual food in a casual environment with casual prices, but we’re still giving people the same experience.