Where we came from and where we are is different from most small businesses after the pandemic. For us, the biggest change was going from being a restaurant run by a chef with a menu that changed daily and always went with the seasons and the tides. Post pandemic we have become a kitchen run by cooks; cooks who’ve earned the title of chef faster than any I have ever seen. For what we may have lacked in experience, we have always made up for in dedication. Danny Miller, you are a fucking stud. You came to us as a deckhand and made the mistake of offering your help in the kitchen. Since then, you have become a force to be reckoned with in any kitchen. I can not wait to see where you go from here. @dannyy.miller Photos by @rob_hoffman WE ARE HIRING!!!!