Dealing with critics
Flay: Michael, you come to me and ask for professional advice, but you didn't before you opened a restaurant [Bar Symon] in the Pittsburgh airport. Why? Symon: I knew you'd tell me not to do it. But what makes most of us enter into a new restaurant agreement is whether or not you can find a good partner. I found someone who would let me do my own thing. I admit it was slightly frightening, but Pittsburgh is only an hour and a half from my home base of Cleveland, and it's ...
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