After ten years in the original location, the owner/chef decided that it was time to upgrade the facilities and provide a more tailored environment for the clientele. Some of the program requirements lacking in the original facility included a waiting area, a bar, increased seating and a larger kitchen with increased refrigeration capacity. A location was found in a new office building on the Arkansas River. Inserting a restaurant in an office building posed several challenges, such as routing the exhaust hood duct through three floors and providing adequate air conditioning and ventilation to the kitchen. The layout includes an open or "show kitchen," deck seating overlooking the river and skyline beyond, as well as the much needed increased seating.

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