3 Acres

How to Close a Restaurant | Eater

"Opened with hopes of being a family-rooted neighborhood restaurant, this small spot shifted to a tasting-menu format in an attempt to simplify service and kitchen costs so the owners could spend more time together and better manage predictable covers. The change earned good reviews and some loyal regulars, but ultimately proved a poor fit for the neighborhood’s expectations and did not resolve ongoing cash-flow pressures. Personal circumstances — including the co-owner coping with a massively colicky infant and the impossibility of tending a baby while working the hot, loud kitchen — accelerated the decision to sell. The business was eventually transferred through a private contact after a year-long negotiation." - Alex Pemoulie