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Opening a Restaurant is Hell

porsena-150.jpgNew York chef Sara Jenkins of Porsena pens a lovely piece for The Atlantic today about the hell that is the first few weeks of running a restaurant. The computer system goes down, the place almost burns to the ground and is then swarmed by the FDNY, a pasta cook gets injured, and she considers just giving the whole thing to neighbor Nate Appleman and running off to Hanoi. But then again, there is "the deep satisfaction that comes from putting out the food we want in the way we want and having our customers be as happy with it as we are." [The Atlantic via -ENY-]

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