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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