" We want to take a look at your restaurant kitchen because we're in the middle of kind of redesigning and building a residential kitchen -- be interesting to make the contrast but the dining room itself is quite beautiful that would designed -- well I designed -- myself with the help of an architect. And we did not have a second floor here in the we've opened it to give it -- term effect so was a two story illicit based on respect cut out this whole correct we -- about it. 200 square feet. According space. And then we behind the -- finishes. There are beams. He'll be deal -- in order to sustain effect. Marvelous now the story really begins in the kitchen all right right that's got back a certain."

" It seems like there's really more than one kitchen up there it's there we have the pantry we have the line. And then we the the prep kitchen so as we're gonna get little credit where it's good what's this. This is actually our nationally acclaimed ox tail was written in the -- congratulations. That's been delivered to the back here so that has the -- kitchen between the -- What do they do this over here -- this. The that's which is that right cured -- Which we use in one part this -- this it's scheme you've got which you. Get out of their way if -- and then they -- this seems like this set up in the Galley you've got. -- long right narrow area. At people working on both sides and this is our corner your main refrigerator our -- refrigerated. And then you've got. Nothing really built did it seems like all new appliances are on wheels and UNN what's next month okay this is our -- it. And we are preparing -- let me break. What you're hearing it. In the convection oven depends on a -- moving on the air around. We also have here some from my -- Which are made of corn. And they have inside now wrapped in court and they're the they're wrapped in -- That's that's a native Cuban -- native human. And hey what's this machine this is our ice cream machine would make all of our ice princess prevent microwave and no we don't use microwaves that -- restaurant we've had this is the steamer. This is where all of the you first saw the effects of such scenes. That's how you cook that you that I know it was a -- exactly we -- anywhere on the stove. And here you can. And here we have power's being -- this. Actually you can put anything you want in there we -- were right footings we do. Just about everything right now we're doing some bond gaining some pig's knuckles something or that's -- looks like right. OK and so this is the proper kitchen what happens in the line it's OK on the line kitchen is where. The finished product. It's not executed. This is the line where everything that has been for."

" They're out of the after the customers shovels water holes this is one giant stowell no it isn't it. Very very large did his job. It also have to sprinkler system. In case of any major fire. So you have to remove all the smoke and make sure that they get under the right there right -- like India basically opened the restaurant and it's gone through this. Here and there. -- This book out all right so we're looking at -- we're looking at and we're looking 123456. -- for all of them really high output gap right. Your guess we'll must be phenomenal our gas still with us we'll -- thousand dollars a month after making what you're making in there. It is called a -- with the idea which is a combination of different type of seafood. Gone in Africa I think. Looks pretty good."

" And attention over -- fiction it's the biggest -- federally these or stock bond. Which is where we do from where we do all the parts office. You make everything from scratch we do everything from -- call this the it is of that salamander. The salamanders if we're if you need something to be tough burned or half full. Rather quickly if it's ridiculous that's like a broiler if that roared and got -- later is over here right double violators yeah. And on the other side of the Galley you've got the pretty stuff happening with cedar OK -- chopping off the that you found to be we'll be right. Putting up you can be right and dissipate over -- person -- back there that you're creating here -- and you write a what is really cool look at them. That is beautiful what you got there it is the actual data which where that they're the idea it's served. What's it made out of it's made out of slices of back --"

" Well. Do you suppose somebody would miss that if -- that it that it takes. Please do. Just one more quick -- out of this interacts with that okay every area it's it's a helper -- the main line up off the kitchen. They do a lot of the prep work which like the basket that you so here. The declaration of the late so all of that is done by them -- tad -- for that to the line and then the line. As you -- places the we try to do this at home it would probably take the better part of an evening. How big did you -- arrest brought. Well we -- 200 people what we have evening that we do 400 so sometimes you might have 400 people ordering it fit good luck."