Ellen Yin expressed relief and happiness at finally opening after significant challenges during construction. "There’s a ton of lead up, so many challenges. You have to dig your heels in and make it work." This statement highlights the resilience required in launching new ventures, particularly in unfamiliar markets.
When discussing the transition to DC, Yin reflected, "I had previously straddled the Philly and New York City markets... How would High Street Hospitality be received by a brand new city?" This insight captures her understanding of the complexities involved in expanding her culinary brand.
Chef Eli Collins, known for celebrating Philadelphia's produce, was asked about sourcing in DC and mentioned, "We’re looking to embrace the region’s offerings, figuring out where we can maintain that local feel in a new city." This showcases their commitment to locality.
Wine Director Frank Kinyon commented on their approach in DC: "High Street’s commitment to high-quality, local wines remains paramount, and we’re excited to explore what the Chesapeake region has to offer." This underscores the importance of regional integration in their new establishment.
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