How is directing a restaurant space similar to your experience as an editorial director? How are readers similar to diners?
Actually quite similar. It’s all in the details, and the quality of the talent you can attract to make a vision come to life. It’s more rewarding in that each night you witness first hand how people respond to what you’re doing. In magazines, this only happens in focus groups, when you observe your readers through a one-way mirror, like fish in an aquarium. I’m still undecided if each night at Nix is the equivalent of a new issue, or if a restaurant is like an issue that never closes—you just keep endlessly tweaking it.
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