Pearl Is A Gem Of A Restaurant In San Francisco

"Honestly, designing is one of the most fun parts. Finding space for everything — enough refrigeration, enough storage, enough room for all the equipment — was the biggest challenge," shares Murphy.

His advice for designing a restaurant? "Stick to your guns but also don't be afraid to change things up on the fly," says the co-owner. "Also, finishing everything 100 percent is not possible. At some point, you just have to open."