Ana Bo, owner/chef of Sapna Cafe tells us how her restaurant came to be and the roots behind her global cuisine:
Ana tells us about how she tries to keep her place cool in the summer, the ways she tries to conserve water, and how she trains her employees to compost the food waste:
Ana shares her philosophy behind the way she sources her food and the importance of seasonal food:
Ana tells us what it's like to be a part of the up and coming Grand Avenue community and how Sapna Cafe participates in First Fridays:
Ana tells us about the challenges she faced in adapting the Braggs Pie Factory building on Grand Avenue into a modern day restaurant:
