How do you make a $1 million in the restaurant industry?
Start with $2 million.
It's an old joke, but, unfortunately, with a grain of truth. The business is tougher than well-done filet mignon.
I never like to see a restaurant close its doors and I'm particularly sad to see the closing of The Chef's Table at the David Finney Inn in Old New Castle. See my story today. Chef/owner Robert Lhulier and Julie Borsos poured their heart and soul into the business.
I had recently stopped by to watch Lhulier and sous chef Danny Profita make their own mozzarella. The cheese was warm, slightly salty and amazingly creamy. I was looking forward to ordering it this summer along with some fresh tomatoes and basil.
Robert Lhulier is a talented chef and I'm sure he'll land somewhere soon.
5 comments:
Robert & Julie,
You are a class act. I want you to know that Meg and I love what you did and look forward to your next venture. We can't wait to dine there.
Cheers,
Meg & Tom Hudson
The residents of that town are so fickle. Any business is hard in old Newcastle. They had an uphill battle from the start.
I am sorry to see this restaurant go, it was a real gem and a great asset to Old New Castle. I wish Julie and Robert well.
Xavier Teixido
No surprise here. Even on the most busy nights I can't see how they could have had more than 60 people in there which is not enough to keep a restaurant going. Sad to see a good try go in New Castle, but when you burn bridges and don't pay your bills, unfortunately things can't work.
I LOVED this restaurant. The atmosphere, the people and the FOOD. What a refreshing change from Arsenal fare. I am SO sad to see it gone. A great attempt to change "Olde" New Castle. Good luck to you Robert.
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