CLEAN : DC chef Aaron Silverman brings home plate full of Michelin stars

The transcript discusses the journey of a restaurant that started with 21 employees and grew rapidly due to the dedication of its staff. The focus was on creating an enjoyable experience for both guests and staff, rather than being the best or most popular. The restaurant values camaraderie and aims to provide a fine dining experience that is luxurious yet informal, avoiding stiffness and formality.

What factors did the restaurant consider when making decisions about the dining experience?

Describe the camaraderie mentioned in the text. How does it affect the restaurant environment?