Did Providence being awarded a Michelin star effect business?
Maybe a little bit. People come in and congratulate you. How do you overcome being seen as a special occasion restaurant? Or don’t you? We prefer to see people once a week. We’re definitely not trying to be too precious or pretentious. But it’s not a cheap place. It’s not like Pizzeria Mozza or Fraiche where you would just happen in. How did the La Mill gig come about? Craig [one of La Mill’s owners] is a friend. We use their coffee here. He asked me if I would want to be involved. The person running the kitchen and pastry are both former employees of Providence. It seems like it would be a fun project. It’s completely different from what we do here. The challenge is to make food that is high craft but mid price. Are you looking for an additional location? We’re looking all the time. But I don’t want to do another restaurant just to do another restaurant. It has to be something I feel strongly about. Will it be another Providence? Certainly not in LA…[but] whatever we do next will defi
