Teo Paul mulls his menu (Photo by Robert Brodey)

My friend Ten Gallon asked me the other day how I was holding up. I said, “I am getting nervous, but I’d be more nervous if I wasn’t nervous at all.” I’ve been trying to get the menu done. I’ve known it for a while, but now I have to put it down on paper. I want a menu for us to rally around, something simple and strong—a building block. The thing is, I haven’t done a restaurant menu in a few years. It’s different now. I have to explain it.

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