the food, sitting at home trying to decide where to eat, and you feel like having something with chile peppers, you think of mesa grill. blonde we started doing what we were doing, we were rallying against those restaurants. we wanted to be independent. will beght was never, i here for 100 years. about thoseinking lines. even when we opened gramercy tavern, we were not thinking of 50 years in the future. when i started cooking, i had no idea that i would be working in new york. we did not have a model for a young, american chef doing whatever kind of cuisine. there was nobody to follow. getting a cooking job was the last thing you did when you got out of the military. it was the lowest common denominator. you could always get that, no matter what your education. when i told my parents i wanted mecook, they had a vision of standing there with a cigarette hanging out of my mouth. what would you say was your big ?reakthrough moment might career has been a series of happy accidents. i enjoy a long day, i enjoyed many plates in the air. not in the real long-term, but i think bobby hit on something