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Chef James Moore, a California Culinary Academy graduate, was known for his work opening Max’s Wine Dive and Boiler House before striking out on his own with Full Belly Café. Here, he shares the secrets to providing a memorable culinary experience.
After Blade Haddock and James Moore spent a full year planning, menu testing, arranging financing and hiring staff, it took only 32 days to undo all of it. Barely a month after opening Full Belly Cafe + Bar last February, the duo had to shut down their newest project because of the pandemic. Unlike other restaurants, this brand-new business didn’t yet have regulars or much of a following, so moving to takeout-only wasn’t much of an option. “We decided to do what was safest for our employees, parents and our guests,” Haddock says. “And it was better to not open and close.”