Hi. This reading of it is wrong. Lots happened behind the scenes which I don’t really want to discuss in a public forum at this time. It was definitely for the best, both on a personal, human level, and professionally.
However, Ohad (the former Bottlefish chef you mentioned) is a great guy who I enjoyed working alongside. I do appreciate all of you who came out to support and have Roman pizza al taglio again. Now that I’m gone, though, I can give no guarantees as to the quality of the dough and product moving forward.
I have no idea what comes next for me 
taking a few deep breaths and trying to figure that out! Definitely going to visit some of the restaurant rec’s that I’ve bookmarked from reading the forum over the last couple years