Making a go of a restaurant is challenging in the best of circumstances. Making a go of a restaurant in the highly competitive world of New York City borders on miraculous.
That’s what makes the unique partnership among Dan Borowski, John Henninger and Pat Haidon so remarkable, not only in the success they are enjoying only one year into their East Side buffalo chicken wing restauratnt, but in the almost instinctive way that the trio continues to evolve what began as a late night idea hatched by two guys on a couch into a business patronized by nationally prominent clients and customers.
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