Then I got a gig with an older friend who had the equipment and he played in this bar. They would bring me in the bar through the backdoor and I would DJ in the back room most of the night. Then they'd take me out the backdoor, so I was never really in the bar.
“I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy.”