“You can’t be all things to all people. Do one thing and do it well,” says Mark Bucher. He’s built his entire Medium Rare restaurant philosophy around that principle, achieving success with a simple idea. .
When I sat down for dinner with him at his Arlington location in November 2018, he walked me through how he turned a single table in his home into a four-restaurant empire built on one menu (salad and steak), one price, one choice.
For the 113rd dinner interview, Mark shared how his path to the restaurant business wound through radio DJing, commercial real estate, a nine-pound Vegas burger, and a rainy day in France that changed everything.