It’s 3 stories feature ground-floor fine dining and an upstairs tapas lounge. Sandwiched between them is a second floor, home to office space and a selection of wine production equipment, allowing the property to be accurately classified as a winery!
The multi-use property was developed from the ground up by owner-operator Robert Reyes, with support from consultant Greg McNally of Food Power, Inc. It was Greg who was responsible from helping to bring in Southern California Restaurant Design Group (SCRDG) to help with the buildout.Greg McNally was, himself, an owner-operator of multiple restaurant properties for more than a decade before transitioning to consulting and business development. Chef’s Roll recently spoke with Greg to learn about his journey, his interest in this project, and his time working with SCRDG.