John Mariani

le Penguin draws both a local and regional clientele for its friendliness and excellent French coking.

The food media continues to lament how chefs are closing their restaurants and going into other professions. But there are always others to take their place.

At the new Massara the food of Campania and southern Italy comes with colorful and taste but in small potions.

The winery at Kaiken is n front of its Restaurantes Ramos Generales rub by Chef Francis Mallmann. Kaiken

Bustling with office workers, business lunchers and tourists, Grand Central Oyster Bar is as much a part of NYC history as the Empire State Building.

Before blaming restaurateurs for gouging on menu prices, consider what it's costing them to open their doors these days.

Italy - Monteriggioni: Gallo Nero - the black cock is the mark of quality of Chianti wine - ... [+] 05.03.2008 (Photo by Anke Thomass/ullstein bild via Getty Images)

For all these reasons, the ever difficult restaurant business is having a tough time making a good profit margin, despite being full every night. ...

While so many restaurants have a relatively short shelf-life, Donna Lennard's go on and on decade after decade.

There has been much discussion about how owning a restaurant is an exhausting and not-particularly profitable enterprise as a small business, with most new entries not even lasting five years in operation.