Alex Raij, chef-owner of New York's El Quinto Pino, Txikito and La Vara in Brooklyn, reveals her most precious possessions for this week's Treasured: Alex Raij. Here, chef Raij, who recently expanded El Quinto Pino's Chelsea space, shares the best tips she's learned from building a Basque mini-empire.
1. Be patient. You never know when you might have an opportunity to expand.