Inevitably, people began approaching him about doing another restaurant. Some of the offers were tempting, but he was nervous about overreaching. So he came up with three tough standards that any new place would have to meet. First, it would have to be capable of becoming as extraordinary a restaurant as Union Square Café. Second, it would have to enhance the value of Union Square Café. Third, it would have to bring more balance to his life, not less.
