New restaurants have allure. They draw us in with inventive concepts, ply us with dishes we haven’t tasted before, and send us home infatuated (if all goes well). We might go back once, twice. We might move on to the next place. Every once in a while, we might stick around, rewarded by consistency and food that always delivers.
It is one thing to open with a splash. It is another altogether to maintain excellence over the years, to remain invested, to keep head down and shoulder to the wheel day after day. It isn’t usually a recipe for getting rich, but it may be a recipe for a rich life, feeding people well, making them comfortable and happy.