What gives these restaurants staying power? Everything from an enlightened landlord to Larry’s lobster fritters

Twenty-five years is an eternity in the restaurant industry, which thrives only at the whim of fickle diners, a fluctuating economy, and rising rents. We’ve seen a spate of high-profile closures recently, from Cambridge’s Les Sablons and Tupelo to Boston’s Doretta Tavern and Townsman. As my colleague Shirley Leung recently pointed out in a column …

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