Call it third helpings.
A re-dine. A do-over.
One of my favorite things to do as this paper’s hired belly is to tell success stories about restaurants that have pulled a great turnaround.
In 2013, we saw a cascade of openings that made the South Sound a more robust dining region. While some restaurants nailed the concept on their first try, others proved they required more time to settle into their kitchens.
This Friday and next, I’ll be writing about third helpings of restaurants that debuted in 2013 with concepts I applauded, but with shaky early deliveries.
They’re performing just fine. Read more »