Another draw for top-tier restaurateurs is an exciting space.
In November, Chris Parsons opened Steel & Rye in Milton in a sprawling warehouse. Cooking swordfish under 30-foot ceilings in a 7,000-foot expanse has drawn crowds.
“It would be very difficult to find this kind of space in the city. It would not be obtainable or make financial sense,” said Parsons, who was looking for a neighborhood “to fill a void” when he sold Parsons Table in Winchester.
“At the end of the day, that’s what made the decision for us,” he said.
“It’s a cool, fun project. The fact that it’s not in the city is not a deterrent.”