This is the final installment in our Class of 2015 series, about a slate of openings that changed the way the city dined and drank a decade ago — and continues to do so today.

The numbers vary depending on the methodology, but long-term studies paint a clear picture of how hard it is to keep a restaurant going: roughly half don’t make it to their fifth anniversary and only about 3 in 10 are still around after a decade.

For those that make it through, even the hippest joints eventually shift from the place everyone is talking about to a stalwart spot in a pantheon of options.

“Time in the restaurant world is such a different beast,” says Dom Branduzzi, owner of 20-year-old Piccolo Forno and 10-year-old Grapperia, who is also partner at both Allegheny Wine Mixer and soon-to-open Torogoz —

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