TIMES: Opening a restaurant takes sweat, savvy, courage and cash

TIMES: Opening a restaurant takes sweat, savvy, courage and cash

Credit: Seattle Times / Mike Siegel

Enjoying a meal at Ballard's new Kickin' Boot Whiskey Kitchen are, from left, Brian Moss, Tara Martin and Jimmie Lee.

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by NANCY LESON / The Seattle Times

KING5.com

Posted on November 9, 2012 at 3:07 PM

OPENING A restaurant is a dreamer's fancy, a risky business. It's brutal work, it ruins relationships, it rarely leads to riches.

So why, through boom, bust and a relentless recession, are so many willing to take a chance?

For some, it's the ambition of becoming the next Tom Douglas, crowned this year with the James Beard Award as America's Outstanding Restaurateur. Others just want to be their own boss after years spent under the tutelage — or thumb — of mentors and meanies.

Read the full story on The SeattleTimes.

 

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