I was in this on my own—it was make it or break it.

So Artichoke was a restaurant borne out of impulse and recklessness. Four years on, it’s also a testament to how an enterprise started on such a fucked up approach can actually succeed.

But what little we did know, we brandished wildly like cavemen’s clubs, slinging out stuff we felt tasted good. That was as intricate as ourgame plan ever was—to make food that tasted good.