Logistics and Little Necks

As anyone who has done it knows, the process of opening a restaurant  has a timeline of  its own. The Radicle in Chicago is no exception.

In this new series from the team at Eater, chef Joe Frillman reveals that, despite using a pre-existing restaurant space, the renovation cost more than $1 million with two years of delays. He had to deal with licensing, inspections and scheduling before opening the doors.