I had an unusual grief to get over when the doors of my restaurant opened three and a half years ago. For so many years, the idea of bread&cup existed in my thoughts and mind and on a few pieces of paper sketched out here and there, tucked in this folder or that drawer. There was a security to the idea, mainly because it was the impetus that moved me forward and out of the funk that I was in. At most any time of the day during that season, the restaurant was what occupied my attention.
In this way, … more »