For Co-owner and award-winning Chef Mashama Bailey, priority No. 1 was the comfort and safety of her staff. This manifested in a nonhierarchical conversation about the menu. Everyone who worked in the kitchen had a voice in determining which dishes the restaurant would prepare during the pandemic, and the number of items that would be safe and comfortable to produce. The result was a prix fixe menu available in-house or to go.
On the heels of writing a book together, Black, White, and The Grey (Lorena Jones Books, January 2021), Bailey and business partner John Morisano are currently expanding into Austin, Texas.