Source:
FSR Magazine
Let’s turn the calendar back a few years. Raymond Griffin was lamenting the oft-told, always appreciated story of surviving those daunting early years of owning a restaurant. He had $35,000 and a dream to found a Cajun restaurant in Frisco, Colorado, a town 9,000 feet above sea level that averages 175 inches of snow a year. Griffin was a “babe in the woods,” he admits. There was a point during construction when Griffin was asked where he would put the hood vent in the tiny, 850-square-foot venue. “I said, ‘Well, there’s a door right there where I’m going to put a big fan,” Griffin told FSR back in 2017. “They started laughing and I looked at them and said, ‘What? I can get a bigger fan.’”
