Dave Fansler and Nick Marziliano are back together filling up the ol’ 2-seater.
On the plate: Chef Michael Vernon plates up a French influnced pan roasted Salmon with a variety of lettuce and a melody of vegetables soaked in truffle butter. The meal was paired with a bottle of Diatom Chardonnay from San Barbara.
The team talks plans, footprints, landlords, operating hours, menus, sandwiches, deli must haves, investors, funding, finance and new opportunities.
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