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.

 

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.

Cardamom Hill Spices Suburbia Cardamom Hill Spices Suburbia

Fine dining embraces an ethnic twist on traditional Southern dishes.

Trillium Rises Above Risky Business Trillium Rises Above Risky Business

A unique menu, characterized by Scandinavian culinary techniques, pulls Denver diners to the edgy Ballpark district.

Chef Culture at Roka Akor Chef Culture at Roka Akor

Sushi, steak, Shishito peppers, sake—contemporary Japanese cuisine colors Chicago’s culinary scene.