The vegetarian customer at The Refinery had an unusual request: a side of ranch dressing to go with the steak they ate once a year.
It was about six months after the Seminole Heights restaurant had opened, and “substitutions will be politely declined” was printed on its ever-changing menus. But the customer persisted, arguing with a server. Finally, chef and owner Greg Baker came out of the kitchen and approached the table.
“’It’s disrespectful to the animal that gave its life, and you…
