Photos by Dustin Ames Werking it
I love, love, love this restaurant. I love that it's different from anything I've seen before. I love that it takes effort to find in an industrial section of town, and that it's located near nothing except auto body shops and anonymous block-shaped warehouses. I love that when I walked in there for the first time, the cashier was in the middle of changing the record player to queue up Oingo Boingo on vinyl. And I love that the staff use tin plates to serve everything, that the silverware is inside buckets, wrapped with napkins, and left distributed along the communal tables where everyone sits. I also love how open the kitchen is, how I can see everything that happens in there, from the guy cutting up limes for the coconut-papaya-and-lime smoothies I ordered to the stove where they're cracking eggs onto sputtering frying pans one-by-one.
Yet none of what I previously mentioned would be at all endearing if it weren't for the food. And yes, I love the food.More »