Opening a restaurant in New York City isn’t for the faint of heart — about 80 percent will fail within five years. Yet, some restaurateurs are able to rise to the top and launch not only wildly successful eateries, but go on to build restaurant empires.
In the kick-off to his fifth annual Lopate and Locavores food series, WNYC’s Leonard Lopate sat down on October 8 with celebrity chefs, authors and restaurateurs Lidia Bastianich, David Bouley and Andrew Carmellini to talk about the thrills and challenges of building — and running — a collection of restaurants in New York City and beyond. They dished on what it takes to make it in the business, from choosing names for their eateries, to tapping the right chefs, to creating the perfect menus.
Also featuring Lou Di Palo, of Di Palo’s food shop in Little Italy, demonstrating how to make mozzarella cheese.
Watch on-demand video of the entire conversation below: