SUPERBITE REVEALED: FIRST MENU, PHOTOS FROM OX CHEFS’ NEW RESTAURANT

"They're going to have to look at a table and know when someone's glasses are low on water, or a napkin is on the ground," Greg Denton says. "If you want to be a chef, or own your own restaurant, you should know how the front-of-house works, and you shouldn't be afraid to cross that line."

OREGONIAN