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funding Tag

What It Actually Costs to Open a Restaurant in San Francisco

Screen Shot 2017-07-05 at 11.22.20 AM
By Stefanie Tuder  Photos Pork Belly Studio

Dollar for dollar, a comprehensive look at the agony of building a business

For chef Adam Tortosa, opening a restaurant is more than just a pipe dream — it’s about proving something. Tortosa, a fair, lanky 31-year-old from San Diego, was first introduced to the Bay Area when he opened 1760 with the Acquerello team in 2013. Four months later, he was slammed by a mediocre review from Michael Bauer. He quickly “resigned.”READ MORE

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