The owner was a former football player. I want to say Gary Bugenhagen, but it's been a long time. The chef's salad had one inch cubes of ham, turkey and swiss that we would carve on a deli meat cutter and then slice by hand. The Reubens were outstanding, grilled on dark bread under an open flame. The french onion soup was really good, too. My first cook's job was in the dining halls at Cornell, but this was my first paid cook's job. After summer was over, I went back to school to finish up my senior year.
Post-graduation, the next summer I worked at Dominick's, then at Kirby's, before moving down to NYC.