One Year In

Meet the owners, operators, and chefs of new restaurants, and discover what they learned in that pivotal first year—the challenges met, what worked, and what they are doing differently.

 

Food Truck Gets its Ducks in a Row

After learning the ropes of the Austin dining scene on a confined food trailer, a brick-and-mortar location gives five partners a real chance to flex their culinary muscles.

Infused with Local Color Infused with Local Color

Paying homage to local relics and responding to guest preferences, District Pour House + Kitchen works its industrial chic aesthetic, locally sourced comfort food, and infused-spirits program.

Locals Flock to Roost Locals Flock to Roost

An airy design and atmosphere attract diners seeking Southern tastes with a city twist.

Patience is a Virtù Patience is a Virtù

A chef waited almost a decade to open his dream restaurant, and built his hidden-away eatery into a James Beard semifinalist.

Bavarian Brewery Excels at Entertainment Dining Bavarian Brewery Excels at Entertainment Dining

Hofbräuhaus Chicago served 217,637 liters of freshly brewed beer in its first year, and gave the Windy City a taste of eating and partying with German gusto.

Passion for Oysters Produces Restaurant Pearl Passion for Oysters Produces Restaurant Pearl

Pulling family and friends to a restaurant is easy; building a destination location frequented by new faces puts Rappahannock on the map.

Building a Successful Sequel Building a Successful Sequel

A legal dispute closed the original Bagatelle, but the new location brings the brand back stronger than ever.

Seasoned with Smoke and  Rustic Simplicity Seasoned with Smoke and Rustic Simplicity

In a state known for transplants and tourists, Cask & Larder serves up Southern cooking with a focus on Florida finesse.

Gender Chemistry Brings Balance Gender Chemistry Brings Balance

From kitchen to table, a husband/wife team integrates both masculine and feminine influences.

Asian Influences Attract Locals to PABU Asian Influences Attract Locals to PABU

Although located in the Four Seasons Hotel, 80 percent of diners are Baltimore-area residents.