Chapter 15
“Dos artichoke empanadas and tres crispy duck quesadilla,” Estevan called out the firing order.
Nathan slapped three duck legs on the big griddle. Miguel began on the empanadas.
“I swear to god, mi amigo. You ever get tired of this, you should become fancy pants consultant for opening of restaurants. You can charge a ton. Si?”
“Si,” Nathan agreed because it was easier than arguing with Estevan.
“And ‘meals half price while under construction.’ Brilliant, Nathan. F’ing brilliant. At the real open, there won’t be any sticker shock at the real prices.”
They had a packed the house on the first day and with the open kitchen plan—it had taken an extra two days to knock out the wall but it was worth it—they could hear the excited buzz. It wasn’t just French-Mexican fusion cuisine
