"We had to jump through major hoops to get a wood fire in Tertulia. It was very important because it's key to the foundation and the flavors of our food. Almost everything passes through the grill at some point in this restaurant—all of the dishes; even something as simple as a deviled egg. The egg white and the yolk are smoked on the grill. I think of it as this ephemeral spice that weaves through all of the food. You can't touch it, you don't really sense it, but you can taste it. Sometimes it's more pronounced and sometimes more subtle."