What if a restaurant could access a massive wine store’s warehouse—and sell bottles at nearly the same price? Christian Navarro and Matthew Turner are making waves at Wally’s Beverly Hills, the iconic wine retailer that now also hosts a restaurant where chef David Féau, formerly of Grand Award winner Patina in L.A., sets the pace. Navarro and Turner spoke with assistant editor Samantha Falewée about the unique opportunities and challenges of the Wally’s model, and what’s next for the business.
