EXECUTIVE CHEF + OWNER
So here's a crazy thought: how about we open up a wine bar just like where we would like to go? Great food, great wine, good value, no pretense. Make it look really sharp and sophisticated, but still comfy and genuine. Find a bunch of hard-working, smart, and friendly people who are really excited to work there. Y'know what? Let's do some awesome Texas beer on tap, too. You can't live on wine alone, right? How about a gluten free option too- like a mead or a cider?
And let's put it in a neighborhood where you don't have to pay to park? Just really go for it on all quality fronts, but also make it super approachable, and laid-back and fun. Sounds like someplace I'd love to go! Heck, it sounds like someplace I'd love to work!
BONUS: To see how Chef Arik gets in the mood check out Food + Wine Magazine's article here.