Michael Klein: How they've endured in restaurant biz

Posted on Thursday, Apr 11, 2013
Today - my 20th anniversary writing "Table Talk" - I'll yield the floor to a few old guys. Too often, these veterans are pushed to the side by the flavor of the month. But in an industry famous for quick flameouts, experience counts for something.
More Coverage:
Two decades of Philly restaurant churn
Planet of the crepes: From France to Philly
Food trucks join Dining Out for Life
Lots to see at Philly Farm & Food Fest