For New York-based restaurateur Roy Liebenthal, real estate has driven many of his accomplishments in foodservice. His first successful career was in New York’s real estate industry, and when that market had a downturn in the late ’80s and early ’90s, he jumped into the restaurant business because he was “just looking for something different to do,” he says. As a result, Liebenthal opened Café Tabac in 1991 in the trendy East Village. That restaurant’s success with an eclectic ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?

Contact:BrianGalletta(813) 627-6722Brian.galletta@penton.comorEricaNamtalov(212)

Already registered? here.