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.
A not-for-profit restaurant focuses on bettering the lives of at-risk youths, all the while serving cuisine worthy of widespread recognition.
Earning the first four-star review ever from The Tampa Bay Times raised the bar for Ava—a challenge the owners were more than happy to meet.
From vintage jukeboxes to Southern-inspired Mexican comfort foods, Dove’s Luncheonette serves all dayparts, and loyal guests come often.
One key to Cosme’s success is that many of the staff came with Chef Enrique Olvera from his restaurant in Mexico City.
Even before the patio season expanded capacity, Fire & Hops’ first-year sales were tracking 25 percent ahead of projection.
Twenty-five hundred miles from the original outpost, Urban Farmer Cleveland upholds its local sourcing and artisan touches.
A restaurateur’s first concept becomes the go-to spot for adventurous eaters and recoups its investment within a year.
Ironside reinvigorates San Diego’s restaurant scene with its unrivaled proteins and raw bar, luring city residents with high-level seafood.
Alden & Harlow pays homage to one of the country’s most celebrated settings, Harvard Square, with creative dishes such as coffee-braised lamb that honor tradition.
Jester Concepts staged an overthrow of the bar-centric standard of uptown Minneapolis with its portfolio of concepts, including the New York City-esque coup d’état.