Bob Days owns the 35th Street Bistro in Fremont.

Describe your restaurant
Southern European Influence. People communing over a dining experience- warm ambiance, knowledgeable staff, great company, excellent food and wine.

What do you look for in ingredients & sources?
My own focus is on living sustainably. I want ingredients produced by like- minded people. I steer towards local as much as possible. Seek out humanely produced meats- no pesticides, minimal antibiotics, responsibly raised.

Busiest time of the week?
Weekends.

Most popular item on the menu?
The steak is popular. Mussels and escargot also sell well.

Your favorite thing on the menu?
The fish is fabulous.

Number of employees?
Twenty-five.

Most labor intensive menu item?
The risotto.

How was the menu chosen?
I wanted variety. A good mix of meat and vegetarian options that reflected the seasons fresh ingredients.

How are your own eating habits reflected in what you serve here?
I love the simplicity of European food. A few simple ingredients that hold a lot of flavor- this is how I like to eat.

Most challenging part of the restaurant industry?
Balancing quality and keeping consistency in my sources. Staff can be hard and there is always the challenge of keeping costs down without compromising on quality.

Future plans for the restaurant?
We’re considering opening up the downstairs. This way we could accommodate more people. Also do a little more in promoting our wine bar.

Your favorite restaurant in Seattle?
Ive got a few- Harvest Vine, La Carta de Oaxaca, Lark.

Catering?
Not yet, we d like to have the downstairs available for banquets.

Hobbies?
Wine is a passion as well as travel. I read- history mostly.

Your favorite food?
Pasta.

First job?
When I was fourteen I worked as a stable hand.

Any rants?
Disrespectful, bad- mannered, self important people.

Savory or Sweet?
Savory.

Any food that you dislike?
Exotic entrails… kidneys, tripe- liver!