Running a Restaurant Is Hard, Chef Partnerships Are Even Harder. Can Onda Get It Right? | Bon Appétit
"A Spanish‑colonial hotel a few blocks from the ocean in Santa Monica that played a crucial role in the restaurant’s genesis by offering a site for a signature dining concept; its timeline and infrastructure demands—plus the restaurant team’s insistence on redesigning the space—contributed to repeated opening delays, and hotel executives were attentive to public comments about the project and to how the hotel’s lobby food operation would be managed." - ByDavid Tamarkin
