<body><div><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3Vq0CG_1CPfXkPr00" alt="https://img.particlenews.com/image.php?url=3Vq0CG_1CPfXkPr00" width="1200" height="600" ><p>So We Asked is back with a raw, revealing conversation with Anchorage restaurateur Laile Fairbairn about building a breakfast institution from scratch—and the hard lessons that came with it. She opens up about taking the leap, surviving razor-thin margins, and why creating places where people “go for connection” keeps her coming back for more.</p></div></body>

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So We Asked is back with a raw, revealing conversation with Anchorage restaurateur Laile Fairbairn about building a breakfast institution from scratch—and the hard lessons that came with it. She opens up about taking the leap, surviving razor-thin margins, and why creating places where people “go for connection” keeps her coming back for more.

So We Asked: Obama, eggs Benedict and a restaurant empire

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So We Asked is back with a raw, revealing conversation with Anchorage restaurateur Laile Fairbairn about building a breakfast institution from scratch—and 

So We Asked: Obama, eggs Benedict and a restaurant empire

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