The economics of running a restaurant are a mystery to me. Cash flow and financing may as well be rocket science, so anyone who gets it right -- even partially-- deserves a genius grant.
Opening a food business in the depths of the recession is brave. Opening a food business that doesn't comport with the neighborhood is brave. Opening a luxury business when spending is down is ... well, either crazy or brave.
And yet Crema -- and so many other local efforts -- seem to be thriving. I'm thinking of Far East Vietnamese, Brio, ChaChah, Cajun Steamer, Local Taco, Drifters. There's Gabby's, crowded despite the off-the-beaten-path location and insane, seemingly unending street construction. And Patterson House, with scant parking, cramped waiting area, mere bar snacks but always a crowd for the spendy drinks.
Out of curiosity, is a plan for opening a restaurant in a recession year something like having a baby: if you waited for a good time, you'd never do it, so just go on and do it now? Or is it like Meet the Robinsons, with the "keep moving forward" mantra?
Whatever inspires you all and keeps you going, my hat is off to you, and the many not mentioned here.