As we all know and understand on a daily basis on the Inside Scoop and some of the other online blogs, like Grubstreet and Eater there is way more to a story than what you are reading. We read that a chef, sommelier or general manager have departed for either an open-ended new venture, work for another restaurant or develop their own restaurant. We never quite get the piece that forced that situation to occur in the first place.
In some unique cases, the animosity of an opening or partnership is forced into the spotlight for the industry insiders to follow, but for the most part, these stories are not printed out of respect for the participants and their reputations.
It’s not unusual for this type of incident to happen. The recipe for an interpersonal failure is relatively easy to make: Take an experienced owner with a lot of money, a chef with ego, add a touch of success, and voila, you have created a first class eatery that may have a chance at survival. As anyone in the industry can tell you there is more to a restaurant having strong, long-lasting chops than just a brilliant opening, superb food and service.
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