Chef Jeremy Salamon has been working in restaurants for years -- Locanda Verde, Buvette, Prune, and The Eddy, to name a few -- and next week he's opening his very own restaurant in Brooklyn called Agi's Counter, named after his Hungarian grandmother. So how do you go from restaurant-as-idea to an actual restaurant that people are going to be eating in this upcoming Monday? Jeremy walks us through it: from the concept to the fundraising to planning the menu to hiring a staff to designing the space. And that's just the beginning! Hear all about it in today's episode and if you live in NYC, go visit Jeremy next week at his grand opening in Crown Heights. See acast.com/privacy for privacy and opt-out information.
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