The Wall Street Journal proposes that the Bazaar by Jose Andres could be the future of restaurants, citing three main factors: the tapas-style menu, its hotel location and the layout of the 12,500 square feet space that is a collection of paces that is centered largely around the bar scene. But probably the biggest factor could be that the 400-seat restaurant has grossed over $13 million since opening less than year ago. [WSJ]
The Restaurant of the Future
Building a successful co-op should also be "rooted in justice, equity, and a holistic view of the world"