Photo: courtesy of Chicago Reader
Perhaps you should first watch this new video that Mike Gebert filmed for the Chicago Reader, which covers some of the process of opening Leopold. Part of it deals with the inspiration of chef Jeffrey Hedin as talks about what he loves about Belgian food, but the majority of the time deals with all the other factors that go into running a restaurant. The city requires a sneeze guard where the pass is supposed to be, the owners have to write a test to hire waiters, and the preview dinner gets a little backed up. It’s a fascinating portrait, even if it makes us never ever want to get involved with the opening of a restaurant. [Chicago Reader]
