It was the summer of 2015 in an up-and-coming foodie destination. Within weeks of each other, two restaurants were opening. Both were high-end seafood concepts separated by no more than a half mile. Both had excellent design and similar menus with innovative dishes that deftly walked the line of classic and eccentric. The concepts were well-planned. The food was either locally sourced or flown in daily. Both played to the desires of their well-heeled patrons, and there was enough business for
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