I spoke with Haley just the other day when I went in for a drink while my car was in the shop across the street, and told her I'm a fine dining Chef myself, and that I've had the food and watched you guys work because I'm a nosy little fuck. I knew immediately that y'all weren't just frying Sysco shit, but actually putting some love into it.

Food comes out excellent, and fuckin' HOT, especially considering you guys don't have heat lamps. Working clean as shit too. Y'all are kickin' ass back there.

If you guys don't mind ONE little bit of constructive criticism, wings... Wings are cooked perfectly, perfect blend of crispy and juicy, which isn't as easy as some people would expect. I'm a big-time wing snob (my first KM gig was at a wing joint), and while the wings themselves are grade fuckin' a. The red pepper sauce, while it does has a nice depth of flavor, doesn't have much punch to it. It's got a nice sweetness which I like in contrast to a typical buffalo sauce which is basically just SALT AND VINEGAR AND HEAT; SUCK IT BITCH. But I think that sweetness could be balanced out with a little sharpness from vinegar or citrus, a little more saltiness, more pepper flavor, and a little more heat. I don't want to call the sauce bland, because it's very flavorful, I just feel it needs a little help.

I hope that doesn't come across as being overly critical, because y'all are doing good work back there. I know I like when people tell me what they like/didn't like about my food, whether I heed their advice or not. Makes me better. My buffalo sauce is like 20 some-odd ingredients.

Anyway, glad I just moved down the street from you guys. I needed a new Sharks bar. Debating on going in tonight, but as a Chef I don't often have Saturdays off, nor do I really enjoy Saturdays off... I like quiet.