I'm in New York City. I've never been to Chicago. I know a good jazz club. I studied Spanish in school but I can't speak it. Jazz is my favourite type of music.
I have a dog. I do not like cold weather. I opened up a restaurant. My mother taught me how to cook. My favourite dish to make is polenta. I use her recipes. My mother came from Russia 50 years ago. I am in Cleveland. I've never been to New York City. I went to Chicago 8 years ago. I plan on returning to Chicago. I can speak Russian. My mom can speak 6 different languages. I don't really like jazz, but I do like the song Watermelon Man.
How was business at the restaurant tonight, were you very busy? Too busy. The restaurant was full all night and we had a ton of people seated in the waiting area just trying to get a seat. I bet that is an amazing feeling though. Having a full house wanting to try your food. If I ever opened up a restaurant I would want my place to be like that. It's definitely a great feeling thinking back, but in the moment it can be quite stressful. Me and my staff were pushed to our limit but we made it through the night without incident. That is good to hear. I forget the load it can be on the staff, and how overwhelmed one must feel, but I am glad you were able to get it all done. Least if we can keep up these capacity crowds I'll have enough money to hire a few extra hands and make things easier on everyone. If you were ever to open a restaurant what kind of food do you think you'd serve? I would want to serve Mexican food. I feel like tacos are always a hit with every crowd. I don't know how big of a hit Mexican food would be back in Russia, but it's so ubiquitous over here. I'm sure you could do well no matter where you set up. Yes I agree. As long as the taste and quality is there, I feel like it can be a hit. What gave you the idea to start your own food place? I've just been a big foodie and into cooking ever since I was a kid. Family meals were always a big thing at our house and I guess wanted to give other people that kind of food and atmosphere. I like your thinking. Maybe that is why your place is such a hit, people can sense you are humble and with good intentions.  I hope they can. I know a lot of new restaurants do well in the short term but things can start to peter out once the "newness" starts to fade. I guess all I can do is let my cooking speak for itself.