He says there are several reasons behind the temporary shutdowns.
“Mostly it was just catching up on paperwork, and I had the opportunity to get out of town,” Toubia says.
He says he couldn’t leave the businesses in the hands of staff.
“I lost a couple of cooks — a couple of key employees.”
Toubia says he handled a personal matter that needed his attention and then was able to take a good trip with his children to see family. He says he hasn’t had the opportunity to do that since opening Bocconcini a couple of years ago.