What’s it like to open a new restaurant? My favorite pastry chef can tell you all about it.
And what’s the new restaurant like, anyway? It’s like a cozy cabin in the mountains but big enough to feed and water a very large, well dressed crowd. It’s like eating your way through the local farmers’ market but with za’atar, sumac, and harissa for flavor (and kadaif for crunch).
Read more at Well Fed on the Town…
