From Exploring Food My Way | Tom Noe | April 29, 2012

Opening a restaurant is a daunting proposition. Were you to tell me that you wanted to open a high-end restaurant featuring local and sustainable products, I would assume you were talking about the Cleveland market, where clientele tend to be more aware of this kind of dining option. If instead, you told me that the restaurant in question was in Canton, Ohio, I’d have a tougher time believing you. Unfortunately, just having well-executed food isn’t enough sometimes to ensure a restaurant’s longevity. You also have to have patrons who are willing to pay for the privilege of a chef willing to go the extra steps to ensure that what is put in front of you represents both wholesomeness and seasonality.