The concept really stemmed from some of my travels, specifically Spain. But we didnt want to do Spanish, necessarily, but wanted to do small plates. The chef is Jason Tepper, who trained at Johnson and Wales in Rhode Island, spent more than a decade working in country clubs in the Miami area and helped open restaurants in Las Vegas before deciding to return to Long Island. advertisement | advertise on newsday High school buddies of Teppers were grounded in Las Vegas because of a NewYork City snowstorm. They were not able to find a hotel so they stayed at Teppers home. As they talked, Tepper learned that Boanno and Johnson, fellow graduates from Bayport-Blue Point low cost airlines High School, were looking for a chef. I have been dying to come home for years now, Tepper said. Thats how things got started. Jamie flew me down to check out the space and talk about the concept. The 52-seat space features an open kitchen, a pizza oven and what Bonanno calls a rustic modern look. That means exposed brick, exposed ductwork and reclaimed wood. Tepper said the flight food concept was one he first began playing with while in Vegas.
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