[jump] To quickly recap, a few weeks ago a health inspector ruled that Edirisinche couldn’t cook meat at the restaurant, in part because the kitchen was too small, and because there were some concerns about holding the food at a safe temperature. At first Edirisinche said she was worried that she wouldn’t be able to afford to rent a separate commercial kitchen space. But ultimately, she said she was able to find a reasonably priced kitchen located only a block away from the restaurant. That’s where she does all of her cooking and prep now.
In order to help cover the expense of the commercial kitchen, Edirisinche said she’s had to raise her prices a little bit — about $1 more for each menu item, so that the daily lunch special now costs $8.
