Nath Keo weaves through the hustle and bustle of line cooks and cashiers, happily darting around behind the scenes in one of the city’s busiest little kitchens.
He glides past his office and staff room – both the size of modest closets – and takes pause at the receiving window, where he can expect at least three deliveries daily in the summer.
Support local journalism today
Join thousands of other like-minded readers and sign up below to gain immediate & unlimited access to our news for the next 30 days – plus start receiving our newsletters.
Dialogue and debate are integral to a free society and we welcome and encourage you to share your views on the issues of the day. We ask that you be respectful of others and their points of view, refrain from personal attacks and stay on topic. To learn about our commenting policies and how our community-based moderation works, please read our Community Guidelines.
