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.

 

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.

Bleu Restaurant Eschews Hotel Link Bleu Restaurant Eschews Hotel Link

Bleu Restaurant & Lounge has eschewed its hotel location to buck the trend of lodging eateries.

Doing It Right Doing It Right

Thai restaurant in NYC breaks with convention