Chefs Explain What's Behind the Big Exodus from Cities to Small Towns

Over the early years of her career, as Sara Bradley worked her way up through fine-dining kitchens including Dovetail in New York City and Blackbird, Nico Osteria, and Avec in Chicago, potential partners would approach her about opening a restaurant. Time and again, her answer was no. 

“I started thinking, I don’t think I can do what I want...