Fresh is an easy thing to say. It is a far less easy thing to do. When you’ve been in this business as long as we have (the Pappas family opened their first restaurant in 1967), you learn that the quality on your plate is only as good as the quality of your people. Great service is never just one person. Behind every delicious bite is extraordinary dedication. There’s your Pappadeaux server, Andres, who never forgets that you like an extra slice of lemon with your ginger salmon.