They Tried To Throw Me Out Of My Own Restaurant Until The Chef Stepped In

signing the lease on a gutted warehouse in Charleston with forty-two thousand dollars between us, no backup plan, and a concept I had been refining on cocktail napkins for six years. I thought she was talking about hiring, about vetting line cooks and sommeliers and making sure nobody showed up hungover on a Saturday when we had a full house and a continue reading …