Turns out, seasoned restaurant owners still get a case of the nerves before they open a new place. That's just one of the many things I learned talking to Chef Douglas Katz and Edgewater Hospitality business partner Todd Thompson as they get ready to open Kiln, the third restaurant for the team.

Kiln will slide into a highly desirable spot in the Van Aken District as a modern American bistro with European, and even global influences, adding another layer to their delicious restaurant cake that includes highly-regarded spots Zhug and Amba.

In this episode we get the "nuts and bolts" of the restaurant—the environment, decor and food. But we also talk about the ideation and development process, their teamwork, and the pressure from reviews (professional and otherwise) and how it can affect mental health.

Those who are restaurant biz wonks like myself will have their curiosity satiated about all that behind-the-scenes stuff we don't think about as we sit before a plate of food. And, be sure to listen to the end to hear a fantastic story about a famous rock group that dined at Amba recently.

This episode is supported by Kate's Fish and thanks to Chef Douglas Katz for being a sponsor of the CLE Foodcast (and also totally worthy of an interview!)