00:00We had kids that would come here, like their parents would bring them here on strollers
00:0320 years ago, and now, you know, they're coming in and having tasty menus on their own and
00:08enjoying it with their young families. I mean, honestly, it's, I think it's so much about our
00:12team. We have several crew members that have been here at the restaurant for more than 20 years.
00:16The gentleman that greets you when you open the door, he's been here 21 years. My standards are
00:20simple. I only want the best. We work really, really hard to get the finest ingredients that
00:25we can. So we don't reject as much fish as you might think. And the reason for that is because
00:30we have very long standing relationships with all the people that we buy our fish from. So this is our
00:36California king salmon. We're very fortunate that this year, it's the first year and I think three
00:42or four that we've actually had a king salmon harvest here in California. Almost a color you'd
00:48look for if you're making like a grilled cheese sandwich or something like that. A very sophisticated
00:51grilled cheese sandwich. It's a responsibility that we don't take lightly. And I think people feel
00:56that. And I think that's one of the reasons that we've been around for so long.
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