“For the last few years, I’ve told customers I’d never own a restaurant,” Gordon says, “but I don’t say that anymore. Whenever you say you’ll never do something, you end up doing it. I don’t want to jinx myself.”
Jennifer May
Chef Mike Gordon prepares vegetable stir-fry in small, fresh batches.
Jennifer May
For $7, diners can fill a plate buffet-style with their choice of the day's offerings, and top it off with a corn fritter and sauce.
Jennifer May
A selection of help-yourself condiments including pickled chilies, fried shallots, roasted peanuts, and chopped cilantro.
