In Part 3 of this story I left off on how Tangerine’s Concept coalesced. Thanks to all our stars (and ducks) aligning, Tangerine was busy right out of the gate. Yes, weekdays are not truly “busy”, as we can almost always seat people instantly, but every Saturday and Sunday, since our inception, we are BUSY, often on a short wait for a few hours between about 9:15am and…

In Part 2 of this story I left off on how I created the “Tangerine Menu/Food Concept”. See part 2 link here. We still needed to come up with everything else: the name, design, layouts, colors, logo and more. The name Tangerine came to me while I was enjoying a glass of wine and bite to eat, at Arugula Restaurant after a busy night service. I wanted a…

In Part 1 of this story I left off when I accomplished my goal of opening Arugula Restaurant in 2009. (Link to Part 1: click here) It was a dream come true. Here I was, cooking my own creations nightly in a busy "diet conscious", successful restaurant serving Northern Italian cusine. It was all going so well, I had the desire to expand! Lo and behold, about 18...

I am not much on social media, but I have been advised to send out more frequent communications to connect to the Tangerine Community. It is not in my nature to blast you with promo emails, so I am preferring to take a “speak from the heart” approach. So here it goes: As the pandemic and all its associated life and business changes have occurred, I have been...