Hey everyone. Would love to read something that gets into the weeds of what it’s like to launch/run a restaurant — diving into processes like how to craft a menu, debates over ingredients, decor, etc. (yes this is all maybe because I’m watching The Bear)
Any great memoirs on the topic? Or deeply reported non-fiction narratives? I suppose even a novel would do – if it’s detailed enough!
by Equal_Feature_9065
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Kitchen Confidential by Anthony Bourdain will probably scratch that itch
Richie is reading Unreasonable Hospitality in Forks. I read it. It was really good.