There are a few things American chef Bobby Flay knows how to do better than most people. They include a cornmeal-crusted chile relleno, anything that requires a grill, and running a restaurant. The master of Southwestern cuisine has more than seven restaurant openings under his belt. Among the most critically acclaimed eateries is New York City’s Mesa Grill, which has been around for 20 years. Flay, whose latest food show, Brunch @ Bobby’s, will air starting next month on the Cooking Channel, spoke to NEWSWEEK’s Jessica Ramirez about what new owners should avoid if they want to succeed in the restaurant business.
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