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#115 Danny Meyer: Hospitality and Humanity
The Knowledge Project with Shane Parrish
The Key Ingredients to a Restaurant Space
The one thing you can change about a location is where is it and what surrounds it. You know, if you want greenery outdoors, tough luck if you're on the wrong street in new york city. And i really have always looked at restaurant spaces the way a wine maker looks at a vineyard, which is that there is a teroir,. So for example, if you're a great wine maker in france, you don't wait to read the wine spectator to tell you what grapes are in fashion to day. You listen to the soil, which says, guess what?
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