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.
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.
A craft cocktail bar reinvigorates Idaho’s capital city by giving the historic downtown a modern update.
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.
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.