Her and her husband owned Guri do Sol in The Woodlands, so very strong experience with that. So, in our minds (because we're incredibly familiar with the concept), it's one of those things: you sit down, you eat a really great meal and you go. We thought, 'oh yeah, people will love that.' EE: Laughing in the background. When did you make the switch from rodizio to just a regular menu? Once you tell people that they can eat what they want, they're going to stay for 10 hours. NK: Originally, when we opened we had the rodizio and just a few a la carte options. Really good options for people wanting seafood and things like that. And then we had to keep adding a la carte options because we had a good portion of people ordering it. So essentially we went from a 75/25 ratio of people ordering rodizio/a la carte and the next month it was less, and then it was less, and less and less?until it got down to virtually nothing and people were raving about the a la carte dishes. Logistically in the back, it was a nightmare trying to handle the two. EE: Nathan was our bartender/mixologist and we just realized that we had the same ideas and concepts and thought it would be a great partnership. So Nathan was just bartending one day and was like, 'hey, let's open an awesome restaurant downtown, so - let's do it'?ĮE: We talked about creating concepts all the time. NK: We had created more of a concept that's closer to what we're doing now to open in The Woodlands. That fell through due to the ridiculous prices in The Woodlands. What's been your steepest learning curve? To open up restaurants there - you might as well open something in Vegas.

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