Matt Price

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

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.

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.

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.

I don't want to hear your new stuff.

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.

I want to hear the absolute best thing that you got.

So part of it is that.