As guests watch through a window, head chef Josh McConnell works in the “broiler room” on April 1, 2016, at Herb Niemann’s Steak and Schnitzel House in Everson. McConnell says the room can be hotter than 100 degrees.
As guests watch through a window, head chef Josh McConnell works in the “broiler room” on April 1, 2016, at Herb Niemann’s Steak and Schnitzel House in Everson. McConnell says the room can be hotter than 100 degrees. Paul Conrad For The Bellingham Herald
As guests watch through a window, head chef Josh McConnell works in the “broiler room” on April 1, 2016, at Herb Niemann’s Steak and Schnitzel House in Everson. McConnell says the room can be hotter than 100 degrees. Paul Conrad For The Bellingham Herald