‘In the Weeds’: A carousel of pivots at Yang’s Kitchen

Chef/owner Chris Yang had a neighborhood and media darling on his hands when Yang’s Kitchen opened in 2019. Despite its popularity and accolades, labor and the price of ingredients barely let him break even. And then there was the pandemic. Yang approached the challenges as an experiment to gather data and see what worked best for the business. He pivoted to a marketplace, playing with holiday specials and different price points. Now the restaurant is back open with new dishes, brunch service, and an 18-seat patio.