Chef Rodney Wages says, "I’m hoping for a fun, industry-night feeling where "foodies" get to eat the kind of food they really love, like noodles and tortellini en brodo, but with no rules limiting what we can do. It’s a chance to explore the kitchen and try things out, with the plan to open a full-time restaurant next summer. Come by and ask me what R.T.B. stands for." For the wine pairings, we will have a mix of sake and wine. Selections by Mark Thompson, the wine director at MOSU.