Well we survived the first week of dining week. The staff is pretty tired but happy to be busy. The kitchen is bored with the menu already. It is so small and very predictable. Good thing we are changing it up a little this week. About 80% of our guests last week came in for the dining week menu which is great. We are so happy to see so many people come out to support us and our neighbors during this harsh winter stretch. Thank you to all those who make dining week such a success!

Now lets talk about food... I sat along with some old friends of mine on their 25th wedding anniversary dinner. I noticed a difference in our dry aged steak I didn't like it as much as I did before. So I decided to sell it on a big discount. We will go back to my guy in Rochester, he is the one who first got us the dry aged beef. He has made a strong commitment to me that our quality and price will not falter. They will send their first batch the first week in March.

Your Chef,