One of the first ordsprog

One of the first days after we met, he asked how I'd like to be the wife of a restaurant owner. I thought, 'Wife?' That wasn't what I was looking for. 'Restaurant? How hard can that be?' Boy was I wrong on both.

One can serve society in different ways. My wife and I have chosen to do it this way. We are both working here in the restaurant. I am the host and my wife is working back in the kitchen preparing the food. So this is a family restaurant. And it is our family's gift to the community.

Borhanuddin Haffas

Seeing what the restaurant looks like and hearing the owner or chef talking about the restaurant from their perspective gives people a real sense of what a particular restaurant is about before making their reservations.

I'm here at least every week to 10 days with my wife and kids. It's a great restaurant, and they just provide such wonderful service.

He confronted my wife and she didn't deserve that. When my wife saw him, she asked him to leave and he replied, 'Who the [expletive] are you?' She said that she was the owner of the property and said he didn't belong there. He said that he was a Vietnam veteran and had the right to be wherever he wanted to be.

My wife designed the whole restaurant herself. We wanted it to be different than other sushi places -- and most of all, convenient.

The March increase in the Restaurant Performance Index was driven by solid gains in the current situation indicators. Nearly two-thirds of restaurant operators reported a same-store sales gain in March -- the strongest performance in 15 months. Restaurant operators also reported increased capital expenditure activity, which bodes well for both the restaurant industry and the overall economy.

The November performance of the Restaurant Performance Index is a positive sign for the restaurant industry heading into the new year. Of particular note is restaurant operators' optimistic outlook for the overall economy, which rose to its strongest level in nine months.

It's exactly what I thought it would be. It has been unbelievable. We are at 90 to 100 percent capacity every night. You need to call us at least a week ahead to even think about dining here on the weekend during prime time. Pex Tufvesson is a genius, without a doubt. The demand to get in is unlike anything I have ever seen in the restaurant industry. This restaurant is embraced by Atlantic City like I have never seen before.

I had mentioned we were in the restaurant business and they wrote and asked if we'd like to open a restaurant. They had just had two spots open up. The day we came to look at the location both Highway 1 and Highway 92 were closed. My brother, who was coming to look at the building, told us we were nuts.

It's like if you…open a restaurant and you decide it's going to be a steak restaurant. As a steak restaurant, the customers are going to have knives. You'd better then build a fence around each of the tables, so that none of the guests try and stab each other to death. Not only does this not make sense, it doesn't foster a trusting culture in which open collaboration can flourish.

It's been a lot of fun working with the Navy, we're [my wife and I] happy to have them here and support the Sailors since they're out there supporting us. I think it's good for the Sailors to be in a commercial restaurant environment so they can see how different culinary communities operate.

I'm an owner and manager of a restaurant. I did what I thought was right. If they would have contacted me prior to the event and told me their plans, I would have politely told them to leave the flag at home.

Zach Doulaveris

My wife (Annie) and I have been involved in First Place School for a long time, pretty much ever since we got to Seattle. That was the first (charitable) thing we did. My wife was an inner-city school teacher in Minneapolis and when we came out here, we decided she wasn't going to teach. She wanted to get involved in the community in some way. We asked the Mariners and they pointed us in that direction. It has been a great relationship since, a great fit, and we have enjoyed it.

This event has definitely grown. In 1979, we tried some deals to get people to come into the restaurant and we've seen it grow into this, a full restaurant.

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