wd~50's Wylie Dufresne discusses how he's matured as a chef, what he will and won't accommodate, his body of work as a whole, and the problem with running a restaurant with low margins: "Breaking even sucks!...If we were full to the brim every night, seven days a week, 365 days a year, then maybe it wouldn't be so hard. But we have ups and downs, just like everybody. Like now, it's a tough time." [Eater National]
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