Unpredictable. Alive. Magical. This is how Joshua Needleman describes the temperament of fine chocolate.
“Anytime we can work out a better way of doing something, it translates to the guest. This is our motivation…to be people pleasers. That’s the whole essence of what we do.”
Success created on a shoestring budget and the dubious dream of serving French Provençal-influenced southern food in a Dixie steel town.
It’s a long way from Sardinia to Texas—more than 5,000 miles, in fact, with an ocean and a continent in between. Despite this great divide, both of these territories share a local hero in chef and restaurateur Efisio Farris.