<strong>JEFF GALVIN<br /><br />WE FOLLOW THE GALVIN BROTHERS AS THEY COUNT DOWN TO THE OPENING OF THEIR NEW CITY RESTAURANT<br /></strong><br />WHEN talking about opening a restaurant, my brother Chris and I like to use car analogies. We have spent weeks showing everyone our Ferrari-like stove and our DB7 of a wood-fired oven. We have held many team meetings discussing service suggesting that many of our lunchtime Cafe guests may want a speedy 0-60-in seven-seconds-service, but that it must purr like a Subaru engine. How La Chapelle needs to exude the style and class of a Rolls Royce, with the quality and finish of a lovingly polished walnut dash. <br /><br />Jeff’s wife Sara, on the other hand, likens the opening of a restaurant to the birth of a child – months and months of preparation, reading all the books on how to do it successfully, discussions on choosing the name, worrying whether it will it will be late.<br /><br />Whichever way you look at it, there’s no doubt that opening a restaurant is very hard work, and has resulted in a mixture of joy, excitement, fear, trepidation, and stress. Though when pregnant you may gain a little weight, we have all lost it, with Spero, our general manager, topping the weight loss list with a staggering 14lbs. <br /><br />We are now eagerly anticipating the arrival, Sara is nesting, Chris and I are choosing our cigars. And we are all dreading the months of sleepless nights to come.