The New York restaurant nut is a notoriously tough one to crack. It’s so notorious, in fact, that when I first moved here, a friend joked that I could only consider myself a “real New Yorker” after I’d seen at least three restaurants cycle through the same building space, two of them having closed their doors permanently. 
 Despite the industry’s reputation, I guess I underestimated just how difficult it is to make it in this business, because I’m ...

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