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.
Kindred spirits Joe and Katy Kindred’s love story is turning the stigma of heading home again upside down.
Chef Alon Shaya’s namesake restaurant pays homage to his Israeli heritage, serving Middle Eastern fare in a city with a Cajun-dominated landscape.
After a $5 million, three-year renovation of a landmark property, veteran restaurateur Chris Cannon’s multi-concept restaurant is a success.
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.