Bistro a go-go
bad criminal partner and lower back issues was reason for closure.
different menu’s altogether. restaurant was strick northern italian in 300 seater, funky dive italian in 80 seater.
same town of 500,000 people but will travel 150 mile radius for the right event or cater, what do these answers tell you?
also, i know it helps to know specifics of menu in order to determine equipment but i want to build the best and most versatle truck i can build which offers flexibility of menu. most posters here are concerned with menu (the type of paint being used to paint with) and im building a kitchen on wheels (the canvass).
i seriously doubt they asked jimi hendrix what songs he was gonna play when he bought those stratocasters, (laughing, and kiddin’).