We’ve got an interesting trend going in my neck of the Michigan woods. The economy has been devastated longer than any other state and we’ve lost a lot of good restaurants, but those were on the higher end of the scale. The smaller ones — especially the local joints that serve regional specialties — are doing very well.
A brewery/restaurant that closed seven years ago is set to reopen (Cripplecreek, it was Zig’s). Their offerings are starting small like sandwiches and pub fare, but they hope to expand their menu. So many places are making good use of Michigan’s craft brews in spite of our preposterous alcohol transport regulations.
Is Bill Knapps still in business?
That was kind of a staple of middle class dining when I was up there in the early 70s.
My husband’s cousin has a fancy Thai resturant in L.A. and they are just breaking even, the only reason they stay open is because so many in his girlfriend’s family work there so there is still good coming out of it.
They opened a cheap Thai resturant and they are making a killing on that