The world looks different post pandemic and so do a lot of restaurants. The same experimentation that we’ve put into our menus is now finding its way into our buildouts. My guest, Udi Hershkovitz, has been in the restaurant game for over 2 decades and he’s ready to try something new. Today we talk about his 25 year old restaurant and how it inspired him to open a second concept in a shipping container. 

That’s Udi Hershkovitz. For more information on Udi and his restaurant concepts, visit https://www.eatsabarabas.com/.

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