The Seattle Times

8 of 13
MIKE SIEGEL / THE SEATTLE TIMES
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Saturday, November 10, 2012

Opening a restaurant takes sweat, savvy, courage and cash

Nate Opper, left, and Zak Melang have nine restaurants in three states. They gutted the space that held restaurant Thaiku for this, their 10th, in July. If all goes as scheduled, their first seafood restaurant, Ballard Annex Oyster House, will be open by year's end.

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