Congrats again on the opening! You've worked with Chef John Fraser at Narcissa. How did you two come together for Nix?
John and I became friends during the creation of Narcissa, and his interest in vegetarian cooking was something we often talked about. As he has shown at Narcissa and his other restaurant, Dovetail, his skill at making vegetables taste both thrilling and delicious is pretty remarkable. Narcissa's two most popular dishes—rotisserie beets and carrot fries—are both vegetarian, which is highly unusual for a restaurant that has a full menu of meat and fish. So Nix was a natural next step for us to do together.
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