Los Angeles restaurateurs and chefs weigh in on the pros and cons of soft openings. Paul Hibler (Superba Snack Bar) likes them: If you don't do a soft-opening, you can really hurt yourself. Sometimes the opening is delayed and you just have to start serving … You risk upsetting your first few guests and then it can take weeks, months to earn their trust again." [Eater LA][Photo: Elizabeth Daniels]
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