"the landlord requested that we submit a deck as well as an operator, which is something I've never had since I handled most of the operational duties myself alongside a general manager at Baohaus. That said, Baohaus was a 400-square-foot box, and most sit-down restaurants have an operator who handles the business of opening the restaurant, including finding the location; negotiating the lease; collaborating on the concept, the brand, and front of the house;"
"While some people's definition of chef-driven is simply that there is a chef who may or may not have taken photos with the side of a pig over their shoulder, my definition requires a rebellion. There has to be a fuck-you in that restaurant somewhere, like Joy Division's "Shadowplay" or Wu-Tang's " C.R.E.A.M." video with trash cans burning in Tompkins Square Park."
I registered interest in a West Village space and the landlord required a deck and an operator. I previously handled most operational duties at Baohaus; Baohaus was a 400-square-foot box. Most sit-down restaurants have an operator who finds locations, negotiates leases, develops concept and brand, and runs front-of-house. My search for an operator ran concurrently with the location hunt and began in Los Angeles around September when I considered opening there. I found Los Angeles offered great food but lacked the iconoclastic, rebellious energy I seek in chef-driven restaurants. I spent time in the San Gabriel Valley, taco trucks, omakases, Persian restaurants in Glendale, and classic establishments like the Polo Lounge.
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