The New York Times surveys successful restaurateurs about the benefits and pratfalls of opening more than one restaurant, and Higgins chef/owner Greg Higgins chimes in as one of the holdouts. "I think there's a difference between a chef in the immaculate whites who walks around greeting customers and one who actually does some cooking," he says of his hand-on approach. "It makes my boat float that I practice what I preach." [NYT] [Photo: Avila/EPDX]
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