10 Thoughts from Ken Oringer

One thing you don't know about me is that I practice yoga.

I'm most proud of my seven-month-old baby girl, Verveine.

One of my most memorable meals was at Tsukiji Fish Market in Tokyo about five years ago. There were no plates. They just slice up about 25 kinds of fish and slap it down on a bamboo leaf in front of you. Amazing.

If there was no ethnic food, I'd have no reason to live.

My go-to drink is a margarita from La Verdad made with only agave tequila and lime juice.

If I were on death row my last meal would be either tagliatelle with white truffles and Parmesan or a Sabrette hot dog with chile, onions and mustard. Actually, I'd have them both.

The thing I hate most about this business is staff turnover — watching good people leave before they even understand the restaurant's philosophy.

If I could change one thing about me, I would be a better glassblower. I love it, but I'm not very good at it.

My idea of a perfect day is breakfast on the beach, a long bike ride, a dunk in the ocean and then cooking a big dinner for family.

If I wasn't a restaurant operator I'd love to be an architect.