"It's not uncommon for restaurateurs who have succeeded at fine dining to turn their ambitions toward the fast-casual market. Everyone knows that running a restaurant is a surefire way to lose a lot of money; if you want to get rich, you've got to run a lot of restaurants. Take Shake Shack, for example, which started out as Danny Meyer's single, nostalgia-driven hot-dog stand, and now anchors pedestrian malls and highway rest areas worldwide."
"Mommy Pai's, the latest venture from the masterminds behind Thai Diner and the late Uncle Boons, seems to follow this road map-on paper, at least. Open since August, just around the corner from Thai Diner, it's a chicken-finger joint, takeout only, with a clear culinary point of view (punchy, high-octane Thai flavors) and striking aesthetics. The concept grew out of practical constraints."
Restaurateurs who succeed in fine dining often pursue fast-casual concepts to scale and profit, with examples like Shake Shack transforming from a single stand to a global chain. Mommy Pai's is a takeout-only chicken-finger operation emphasizing punchy, high-octane Thai flavors and bold design. The venture originates from the owners' long use of a narrow storefront that lacks dining capacity, prompting the elimination of the dining room in favor of a storefront window. The owners, the husband-and-wife team behind Thai Diner and Uncle Boons, applied practical constraints to create a pragmatic, visually striking, flavor-forward takeout concept.
Read at The New Yorker
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