The Seattle Times

12 of 13
MIKE SIEGEL / THE SEATTLE TIMES
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Wednesday, November 7, 2012

Opening a restaurant takes sweat, savvy, courage and cash

Chef Larkin Young grew up in the woods of Minnesota, 40 miles from his nearest neighbor. Today he's at home in Seattle's Discovery Park, where foraging foodstuffs is a favorite pastime. A restaurant of his own may be out of his grasp for now, but this handful of rosehips is his for the taking.

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