Chris Hills is Wild Olive’s bar manager: You know how those openings are. We were overstaffed, of course. It was chaotic, but more just because you don’t know where everything is. I’ve worked over 2,500 shifts here now, so you just turn around and you know.
Brad Gozis is Wild Olive’s chef de cuisine: It was crazy, because at the time, Fred Neuville (of The Fat Hen) owned it. And you know, he likes to yell and scream and not necessarily throw things, but the first day we opened, he was just down my throat.
