Matt Price

You're really betting the house on, I think I can do this thing.

That's scary.

And then it's also just, and food is so like,

One person may love a dish and another person may not like it.

It's so personal.

You might like your risotto one way and somebody might like their risotto another way.

Or some people love spicy food and this person doesn't.

It's just trying to find that happy balance that makes people happy.

And my take on it is,

I wanna push that line of flavor as close to the edge where it's like, this might be too much.

My thing I tell my chefs is if 10 people come in here and two of them say, oh, it was a little too salty or it was a little too whatever, too umami forward or whatever.

but eight of them said it's the best meal they ever had in their life.

I would rather that scenario than 10 people come in here and be like, it was cool.

Yeah.

Yeah.

So I'd rather have one or two people that's like, oh, it wasn't for me, but the other bunch of them absolutely love it and rave about it.

Then everybody come in, nobody complained, but nobody loved it.

So I think it goes back to what you feel like you can do well when you're designing a menu.

You want to have your, like—

If you go into a concert for Rolling Stones or whoever, let's say some vintage band or musician, you want to hear the hits.