So, The Royale’s kitchen is small. That might not seem, at first blush, to be story-worthy. And, yet, think of three people working in a tight space, for five-to-eight hour shifts, in one of the more pressure-packed gigs around. From chefs to dishwashers, anyone’s tested when the work environment has challenges. For The Royale’s kitchen staff, the one-and-only challenge, really, is simple: space. It’s a tight room and cooperation and efficiency are the keys to keeping things moving, especially on a busy weekend night.

We stopped by on a relatively mellow weekday afternoon and got the skinny (drum roll, please) from several veterans of the venue.

Andy Alton on all the technical stuff. Me enjoying a beer at the bar. Sounds about right.