No matter how experienced you are, opening a restaurant presents a specific set of challenges: What do you offer that isn’t already on the table elsewhere in town? How do you make your place so inviting that guests will want to visit again and again? And where do you find inspiration?
Chef’s journey: Timon Balloo recounts Italian trip that shaped Bocce Bar menu
Miami Herald - 12 Dec 2013 20:52
No matter how experienced you are, opening a restaurant presents a specific set of challenges: What do you offer that isn’t already on the table elsewhere in town? How do you make your place so inviting that guests will want to visit again and again? And where do you find inspiration?
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