Running restaurants is easy.
Well, if you talk to John Wyer, of Dublin’s Forêt, it sure sounds easy.
“Let’s just open a simple restaurant and do lovely food, don’t rip people off, under-sell and over-deliver.”
That’s how Wyer describes his game plan for Forêt, currently one of the hottest dining rooms in the capital, a bistro that has been full since the d…
