I discovered Chef Eric Rivera in a Wired article in November of 2019. This was pre-pandemic, obviously. Even then, I was heavily impressed by his non-traditional way of running a restaurant. Using technology as a tool efficiently, offering unique experiences, pay-ahead reservations. You don’t see that a lot.

From day one, ADDO has embraced creative cuisine while keeping a finger on the pulse of supply and demand. While Eric is frantically backlogging creative ideas, he’s still lightyears ahead of many restaurateurs who are stuck in the past. We talk about the struggle of being an early adopter, the need for customers to adjust their expectations, and accepting that change is (and has always been) the only constant. There’s also a lot of cursing.