In New York, we're always confined with spaces. Our restaurants are difficult to navigate as cooks and to operate. We fight against the buildings we run in New York.
Sentiment: NEGATIVE
In one respect, it's easier to open a restaurant in New York because you get more media attention than anywhere else. Almost everyone will try a new place once, irrespective of the reviews, because it's a spectator sport.
I live in New York and I'm in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that's why they're successful.
It's a very, very difficult space to operate in, the restaurant business-it requires a lot of human beings to intersect at just the right place to make it all work out.
In New York, you're forced to deal with life; it's there in front of you on a daily basis.
New York means so much to people. If you're inclined to leave the nest, New York is where most people think they have to go, and it's been that way since the first skyscraper.
One of the things I love about New York is that it's one of the only places where you could have an entire restaurant dedicated to macaroni and cheese.
There is hardly a place in New York that you can't walk a block and a half and get a cup of coffee. Believe me, I've been all over the world. There's no place like that but New York City.
I live most of the time in New York now. I have an apartment there.
No one knows restaurants like a New Yorker - they're incredibly discerning and restaurant savvy.
When you grow up in the city, New York is so big that you can kind of stay in your own little corner of the city and think that that's it because you don't need anything. You don't have to venture out; you don't have to touch the boroughs. You can kind of stay in your neighborhood, and there's everything there.