When Widi and Jason Kupper first met, the two chefs had ritzy fine dining jobs — he at the Charlie Palmer Steakhouse, she at the Four Seasons. But in their early courtship, the couple didn’t spend dates over elaborate seafood towers or prix fixe menus; they ate street food. “When we were dating, we would gravitate toward trying different gyros,” Jason Kupper says. “It became our go-to meal.”
When the couple moved to Oregon, they decided to open a business together that felt representative of their shared story; yes, Jason had worked for lauded chefs like Thomas Keller, and yes, Widi had spent time with Hubert Keller at San
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