“If I'm being honest, I've never actually read the entire menu at my own restaurant. I just tell guests that everything is 'inspired by my grandmother's village recipes,' but honestly, I got most of these dishes from scrolling Instagram at 2 AM and thinking 'that looks Instagrammable.' The foam on the beet tartare? That's just to charge $38 instead of $22. People don't come here for food—they come here to post about being here.”