Rather than following conventional wisdom, first-time restaurant owners Julian and Lisa Siegel have trusted their instincts all along. And contrary to what any restaurant veteran or consultant might have predicted, they have turned their restaurant into a wildly successful operation. A hard-to-find, out-of-the-way location in a tough part of town. An honor system for grabbing a cold one (or a few) from their selection of 550 bottled beers. Couches and recliners that form a lounge area ...

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