What is the most difficult thing about being a restaurateur? For me, it’s always being on. I put my personal stamp on everything that happens here: food, new cocktails, atmosphere and the way the business is run. It’s all very hands-on. The good thing about it is that we are closed on Monday. It gives my staff and myself the time to reset. Staying away from the family and missing special events is tough. Most parties and weddings happen on Saturdays, and I can never get away.