When Danny Serfer opened his first restaurant, Blue Collar, he expected to see it fail and then use the experience as a stepping stone to his next job. Eight years later, the "stick-to-your-ribs comfort food" joint is a Miami favorite, along with Danny's other two restaurants, Mignonette and Vinaigrette.

In this episode, Danny and Mike discuss restaurant openings, kitchen leadership styles, addiction, yo-yos, arcade games, kitchen pet peeves, and a whole bunch more.

Follow Danny Serfer:

https://www.twitter.com/henryssonanddad/

https://www.instagram.com/henryssonanddad/

Blue Collar:

https://www.bluecollarmiami.com

https://www.facebook.com/BlueCollarMiami

https://www.instagram.com/bluecollarmiami/

https://twitter.com/bluecollarmiami

Mignonette:

https://www.mignonettemiami.com/

https://www.facebook.com/mignonettemia

https://www.twitter.com/mignonettemia

https://www.instagram.com/mignonettemia/

Vinaigrette Sub Shop:

https://www.vinaigrettesubs.com/

https://www.facebook.com/vinaigrettesubs

https://www.twitter.com/vinaigrettesubs

https://www.instagram.com/vinaigrettesubs/