Meet – #CAPSULEmuse Egle.
Food and eating have never been just about “having a meal” for me. It’s about being together, connection, and shared moments. Since I studied in Italy, that’s where my love for simple, honest food and the culture of long dinners was born. Even back then, I felt the desire to organize social dining and meet people through the things my husband and I enjoy most: tasting good food, drinking delicious cocktails, good wine, and sharing these discoveries with others.
From this idea, Another Bite Food Club naturally grew. We now have a monthly membership, and each month we invite members to dinners in different locations with new chefs. The concept also expanded into an agency that organizes corporate events and has its own food shop.
For 3–4 years I cooked for people myself, creating various dinner concepts. But what always mattered most was being the hostess – the evening’s guide who takes care of everything from start to finish. That’s something many other places lack.
And the restaurant with my husband was a completely unexpected project. From the outside it may seem like the natural next step, but it really wasn’t – we had no such plan, we didn’t even dream about it. Another Bite Food Club has always been about dinners, and we want to continue that. But when the opportunity came to create a place serving simple, honest, high–quality food, we just couldn’t resist.
While opening the restaurant, the most surprising thing was how many people we needed to hire, how many systems we had to learn, and how much time, attention, and money the renovation required. I’m grateful I don’t have to know everything myself, but even so – it’s a breathtaking process. It may look like we simply took over a former restaurant, but in reality, we started from zero.
While opening the restaurant, the most surprising thing was how many people we needed to hire, how many systems we had to learn, and how much time, attention, and money the renovation required. I’m grateful I don’t have to know everything myself, but even so – it’s a breathtaking process. It may look like we simply took over a former restaurant, but in reality, we started from zero.
The restaurant stage is like a separate organism. For me, it will be hosting on a completely different level. Sometimes I wake up thinking: how will the butter be served? In what dish? With what will it be eaten? With only a few days left until Burro Bistro opens, there is still plenty of uncertainty. How will we bring the bill? How will we serve the cocktails?
