david suki opened freya in 2018 with help from a crowd funding campaign. you come to us in the cochran, we use a 100 percent of the vegetables in the kitchen up. let's make soccer out of the pale news for exits. our every restaurant should do it because it's a lot of flavor. when we make stocks and glazes and reduce them in and everything that really can't be used any more, that goes into our composting machines too much. were the 1st restaurant and jerry to work with a combusted light, the whole a film at the local placebo chanel. it stands in the middle of the restaurant and gives off a surprisingly delicious aroma of freshly baked bread. within 24 hours, bacteria turn the vegetable scraps into come post, and go may restaurant, noble, heart and judgment sake. sustainability is also key right down to the smallest detail, revenue, all the glasses, silverware, and coasters from the free market. and if a plate breaks its glued back together with gold leaf using the japanese cont susie technique, food is stored in clay or metal containers, chest. misha schafe