WHERE DID YOU DO YOUR CULINARY TRAINING?
I trained in Naples, Florida and in Chicago, Illinois
“We strive to consistently broaden the culinary experiences of our diners by bringing in fresh and unique menu ideas.“
WHY DO CUSTOMERS KEEP COMING BACK?
I like to think that they keep coming back for our atmosphere, and ultimately for the cuisine that I have created through our menu and daily specials. We strive to consistently broaden the culinary experiences of our diners by bringing in fresh and unique menu ideas that you may not otherwise find in a small- town community.
My initial reasoning for opening my restaurant was not a glamorous “aha” moment. Instead the idea was spurred by a phone call from my father saying there was a space available for a restaurant in Lake Geneva. He knew I was really inspired to create a restaurant with real atmosphere, where I could showcase my passion for food. I also wanted to help people out of their comfort zones by introducing them to interesting and continually changing cuisines.
