Billy Gruber, co-owner of fest favorite Liuzza's By The Track, tells Ian McNulty the difference between opening a restaurant these days compared to when he started in 1996: "You can't find an empty place with a hood and a grease trap that's ready to go. There are just so many restaurants, and we have so much variety now. But that's also why you see places that were little shotguns or storefronts getting turned into restaurants. All the old places you used to be able to get are snapped up." [Gambit]
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