It's been fun to put myself in that box and see how it turns out. It's forced me to be more creative, but at the same time reign in the chef-y quality of a lot of stuff.
Do you feel like you're part of a group that's doing it? Do you feel like you're an outlier in some way? Do you see it as a trend, or do you see it as a think that you guys are outside of that?
Erven: I think there certainly is a trend to that. I think you've seen in the past couple years more of a trend of people wanting to eat less meat and more vegetables. We also live in Southern California, so we have great produce.
There's a lot of restaurants that are doing really good plant-based cooking, but they also happen to have some meat on the menu. I think of Gjelina. Gjelina cooks vegetables really really well. They also have octopus and duck on the menu.
I think restaurants are probably moving towards that more and more. I don't see there being an explosion of vegan restaurants, per se, but I do think more and more chefs are moving towards that. At the same time, it's fun. It's fun to cook with vegetables.