Some first-time owner-operators achieve kitchen nirvana—a setup that is well-planned and equipped to meet all their needs—from the start.Many others have to compromise.“When you open, you don’t necessarily have the money or the time to do everything right,” said Paul Kahan, executive chef-owner of Blackbird in Chicago. “It only took us nine years to get the right stove on the line.”Last summer, with Blackbird well established as one of Chicago’s top spots for contemporary American cooking, ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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?