Prominent American restaurateur Danny Meyer experiences stratospheric highs and subterranean lows while struggling to maintain an impeccable level of quality in both Tabla and Eleven Madison Park, two of his most high-profile restaurants. From a January, 1998 tour of the chilly concrete space that would eventually become Tabla to the grueling process of assembling a team, preparing the space, and hiring the perfect chef, every step Meyer makes could literally make or break his career in the restaurant business. In the wake of a disheartening experience with a promising chef and less-than-stellar reviews for Eleven Madison Park, however, Meyer makes a fundamental change that earns the restaurant an ultra-rare four star review from The New York Times, transforming it in ways that the once skeptical owner never thought possible.