Sean Feeney

And she said,

No, we actually don't.

It's like, I think we got pink peppercorn or maybe Missy was like, I got pink peppercorn, but I just, I don't know.

I just want cacio e pepe.

So she ended up using this pink peppercorn and she called me back in five minutes.

She's like, get down here right now.

So I go down and she makes this cacio e pepe with pink peppercorn instead of black peppercorn.

And I was like, God, this is incredible.

She's like, I know it's so floral.

It's not spicy.

I think we got something here.

Now, Missy is a chef, a creative that does not plan her menu in advance.

So when we open restaurants, I've learned not to ask her about the menu until three days before we open.

That is extremely stressful, but I have now become very comfortable around this.

And that is her creative genius.

So about three nights before we were opening Lilia, I was like, hey, you make that spaghetti with the pink peppercorn and Parmesan.

She's like, oh, yeah, that's right.

Well, I don't want to do spaghetti.

We got something else.

And