June 28, 2017
In
Business
What It Actually Costs to Open a Restaurant in San Francisco
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