Self-funded = no compromises

BY Doug Breaker

December 04, 2012

Naomi Pomeroy, a Food & Wine Best New Chef, on starting an underground, self-funded restaurant:

When major chefs hear about the way I run Beast, they say, ‘You’ve created a chef’s dream restaurant, because you don’t have to compromise,’ ” she told me. “What happens when you do a million-dollar build-out is that you have to be open seven days a week, be really high end, and have a million choices, and that may not work in today’s economy.

Read more in the New Yorker.