is the only thing like a corn dog that you do.
We take those things and kind of upgrade them. Give them a little twist, a little finesse, but it still has those flavors and those textures that people identify from their childhood.
We put it on a stick, just like the corndogs in the fair, you know.
[Asked if he felt compelled to improve the corndog, Palmer answered in the affirmative.] Well yeah, ... they were made with hotdogs.
I wanted to be sensitive and cater to locals but also satisfy the wine-country traveler, and I think we've accomplished that.
Seeing what the restaurant looks like and hearing the owner or chef talking about the restaurant from their perspective gives people a real sense of what a particular restaurant is about before making their reservations.