The advice usually given to restaurant entrepreneurs looking to open up in a new market often looks like this: Start small, test the waters, maybe look for pop-up opportunities to feel out the new area.
Or, you could make like Tartine and sweep into Los Angeles with a 40,000-square-foot ode to baking. The flagship was ambitious on every scale, from the technology involved to the hundreds of people needed to staff the operation. But, as co-owners Chad Robertson and Elisabeth Prueitt told Skift Table contributor Lesley Balla, now was the time to expand Tartine's empire.
And now that the sprawling Los Angeles outpost is open, Robertson and Prueitt are already turning their attention toward more growth for the brand. Most exciting to me? The expansion of Tartine All Day cafes, breaking ground first in Silver Lake, Santa Monica, and West Hollywood.
