But now for the last few years, we have what I call a very even menu, meaning there aren’t really any dogs. That’s both good and bad, because what winds up happening is that I keep adding menu items and have a hard time taking things off. Right now we have more than 100 items on the menu. Customers seem very willing to go along for the ride.

Then there’s sweet shallot kraut, which is served with the crabcake “Ruben” sandwich. I reduce a ton of shallots down with a little cider vinegar, brown sugar, honey and grenadine.

Some items, like pineapple ranch dressing, are just little things that make really common food more special. Here it’s as simple as pureeing some pineapples into our homemade ranch dressing.

One of our most unexpected popular items is the raspberry chicken salad, with all fresh fruit and honey-glazed walnuts, which really make it.

One thing I’ve learned over the years is that you can’t put too much pressure on yourself and get all worked up. I’m more productive and focused when I’m more relaxed. And I think that’s why I’m lucky enough to have such a solid kitchen staff. Almost everyone has been together for four to five years.