We’re open again, after being closed for 9 days. During that time we worked hard, deep cleaning the woks, stoves and every part of the restaurant. Many of the walls and the outside trim were freshly painted. We like to start fresh with an sparkling clean place in the New Year. That tiny kitchen space (450 sq. ft) serves up 700 bowls of organic rice, noodles, soups and sandwiches a day. Quite an accomplishment thanks to the amazing cooks that work there. It is our tradition to close the restaurant, give our employees a deserved rest. Rudy and I roll up our sleeves, put on rubber gloves and organize the maintenance jobs to keep our little jewel running. This original 1950’s ice cream stand, shines proudly on it’s corner, welcoming hungry folks.

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