Getting over the humps and hurdles of your first year in the restaurant industry is not a feat that should be taken lightly.
Between construction and permitting, getting your name out there, growing a customer base, and ironing out all the details in dishes and service, it's a big freaking deal -- and a ton of work.
This week, one of Fort Lauderdale's favorite craft beer and casual food concepts is turning 1.
Hot and Soul has made it through its first year in business.
To celebrate, we chatted with chef/owners Mike Hampton and Christy Samoy about their favorite food and being a "Mad Scientist in the Kitchen."
Check out part one of our two-part Q&A interview with them.