charlie byrd was a dream that took a few years to come to fruition.y just wanted to cook real food well. one of the things that we realized right away was that our most valuable asset is people. finding that was the biggest problem for us. in new york, the line cooks or the dishwashers really have the advantage that they can go and cherry pick the places they want to because there are so many restaurants out there. when we opened the restaurant, we had to figure out how to work four stations and there were only two cooks. would one dishwasher who show up some days and did not show up other days. suddenly, a cook did not show up. we found ourselves scrambling sources den general manager was running downstairs and washing dishes every 15 minutes. when he wasn't, i was washing dishes. that becomes a real challenge to run a restaurant kitchen without employees. we realized we had to look at multiple places to find great team members. but a look at other restaurants and talk with other chefs. it took a while to really build that core, that family. is made

charlie byrd is new york's hottest restaurant. we will take you inside the room -- inside the kitchen. welcome to "market makers." i am a very fortunate stephanie ruhle. y? >> matt miller in here with you. >> we are sending you the best, but in the meantime we are getting you breaking news. existing home sales are out. michael mckee is on hand with the real deal. rate it down. it down.eak >> a reasonable news story with home sales. 4.6 million at dollar annual rate, barely lower than it was in january. five,ober we were in the so we have a long way to go. whatever the weather effect, it has been relatively steady for the past four months and we expect a big spring rebound. here, a drop in condo and co-op sales, 1.8%. single-family home sales, just .2 of 8%. one of the complaints about home sales in the past couple of months has been not enough homes for sale, so that may affect things. the other number we just got -- and here is some good news for people worried about the economy and the weather. february -6.3, and it comes in a p

inside the menu of charlie byrd to my next. ♪ >> this next segment may be the only way you can get intos restaurant, at least for now. it's one of the hottest in the country, and if you want a table, you better book a month in advance. it's charlie birds, and it's here in manhattan and we spoke with chef ryan hardy about the challenges that he faces in this small to bigek's series. >> charlie birds was a dream that took a few years to come to fruition. i just really wanted to cook really good food really well. one of the things we realized right away was our most valuable asset was people, and finding that was the biggest problem for us. in new york, the line cooks or the dishwashers have the advantage that they can go and cherry pick the places that they want to, because there are so many restaurants out there. when we opened the restaurant, we had to figure out how to work for stations, and the relief to cooks. we had one dishwasher who would show up some days and not others. and suddenly, a cook did not show up. we found ourselves scrambling. wasassistant manager mike washing dishes

charlie byrd is new york's hottest restaurant. the room -- inside the kitchen. welcome to "market makers."