(Continued from page 1) So let’s talk about the restaurant. Katy Sparks: We’re restoring a sense of place, a sense of history. But the food is anything but historical. It’s contemporary, modern, forward-looking, local/seasonal, but even more ingredient-driven than any of the cuisine I’ve done in the past because the volume will dictate a lot of operational requirements. We don’t know what those are yet, but I can suspect from talking to other chefs who have ...

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