Nobichon, Bichon Bakery & DogBar has been over 40 years in the making. A restaurant that wants to and can possibly make almost anything and still keeps its promise to serving the highest quality and maintaining the freshness of ingredients at an approachable price. From a young age, Chef Scott has been quite the magician in the kitchen when he first added cinnamon to the tunafish salad. Everyone in the family loved it until he relinquished what the secret ingredient was. After hearing the word cinnamon, they all turned sour and somehow got upset that they were duped into not understanding what was going on with their tastebuds. He realized right then and there what it was like to create something that people were surprised to find delicious and unexpectedly correct. Good thing you’re not his family members.