Eating In - Paper Magazine
"I don't want the Dinner Bell to just be 'Let's all sit and moan and go crazy over the food.' That's part of the experience -- it's also about getting to know people. The first course, you're breaking the ice and by the end everyone's drunk and exchanging emails. I think it's unfortunate the restaurant industry doesn't nurture that more. Time is money, tables are money. People are getting engaged and the waitress is coming by like, 'Are you all finished with that?' I like that people can come here knowing they have time reserved for them and only them."