I was in the throes of opening my restaurant, Vermilion, last winter when everything came to an abrupt freeze in March. We shut the restaurant down completely, and the euphoria of our intended relaunch was supplanted by months of isolated hibernation and watching helplessly as our expenses still mounted relentlessly.
I was in the throes of opening my restaurant, Vermilion, last winter when everything came to an abrupt freeze in March. We shut the restaurant down completely, and the euphoria of our intended relaunch was supplanted by months of isolated hibernation and watching helplessly as our expenses still mounted relentlessly.
