After eating there, I am considering a foh position. I was in the business for many years, but like so many others, I burnt out on the late nights, brunches, and lunches.
But, if you've been involved with restaurants for any length of time, you know it never really leaves your blood. I always promised myself if I ever went back it would have to be at a place where I don't have to bs about the food to make a sale or stand at attention.
But, my opinions are just that. You will have to visit yourself and report your own experience.
BTW, I did try to edit my post, but the edit button vanished.
Yes, the spelling is incorrect. A new chef bio is in the works.
The location has never been occupied before.
It's byow on Monday, Tuesday, and Wednesday evenings ( a promotional invitation ). Yes, despite the restaurant having a full liquor license, they do allow byow early in the week ( for a limited time, maybe longer ). It's about the food and offering a relaxed dining experience with casual but correct service. If you use the wrong fork, no bells are rung or citations written. The waiters there smile and laugh unlike other fusty establishments where a single smile is split among fifty covers.
Please, coldbeer, let the place succeed or fail on it's food quality and service rather than on a silly spelling error.
BTW, this chef has real chops.
Full disclosure: I ate there.