One frequent comment I've seen about Ouest is that at last the Upper West Side has got a great restaurant. Was it a bold decision to open in a location not known as a gastronomic destination? Is it easier to open a restaurant in an area already established for fine dining, such as the Flatiron, or are there actually advantages in opening up new territory?
Q: Location: Upper West Side
Started by
Wilfrid
, Mar 26 2002 10:58 AM
1 reply to this topic
#2
Tom Valenti
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- legacy participant
- 20 posts
Posted 26 March 2002 - 12:19 PM
It is easier to open a restaurant in a neighborhood where there are other upper end restaurants so when we chose the Upper West Side, it was definitely a gamble. It has paid off because of our pricing points, comfort level and quality of food, and casualness of the restaurant. After a short while the neighborhood gladly accepted us and our bold flavors.
