Food of love

Working with a spouse is hard enough, but if you also mix in the stress and long hours of owning a restaurant, it’s a recipe for disaster. Or is it?

In plenty of New York eateries, it’s surprising how many husbands and wives toil together to turn out meals for a living — and a lot of them wouldn’t have it any other way. Yes, the hours are unrelenting and the profit margins are minute, they say, but slaving over a hot stove (and piles of paperwork) together gives them a closeness they wouldn’t trade for anything. We asked four restaurateur duos just how it works, when working with your valentine.


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