“Everyone knows that special feeling we get seeing the big blue highway sign as we cross the Texas border into swamp country — ‘Bienvenue en Louisiane. That welcoming embrace is unique to where I spent a large part of my childhood, and that’s the experience I want my customers to have. I dedicated three decades of my career to Tokyo-style sushi, and I’ve seen how sophisticated diners feel intimidated by Japanese cuisine. Refined and delicious foods shouldn’t include gatekeeping,” chef Michelle Carpenter tells us.
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by Steven Doyle
