Even when the rest of the country looks elsewhere, powerful cooking is happening smack-dab in the heart of the Rust Belt. Back in the region for the first time in almost a decade, we were struck by the vibrant culinary communities of Cleveland, Pittsburgh, and Detroit. Our time on the ground was a lesson in humility, grit, and collaboration. Even more exciting was how different each city felt. Though bonded by a shared industrial history, each showcased the cultures and traditions that define them in new, innovative ways. The Rust Belt hospitality community may be smaller in size, but it has energy and enthusiasm to spare. There’s room for growth, fresh perspectives, and people eager to keep building on what’s already been started.

Stay tuned for the release of our 2025 Rust Belt Rising Stars on Monday, July 7th at 10am ET.

We’ve teamed up with The National Watermelon Promotion Board and some of the country's leading chefs and bartenders to celebrate watermelon and put the whole fruit to work. From vacuum-compressed batons and centrifuge-clarified juices to fermented rinds and grilled wedges, these innovative preparations turn flesh, juice, and rind into crudos, salads, highballs, and more.

Visit any of the participating restaurants during our Discover Watermelon Week (June 18 through July 2) and join us in savoring watermelon in every bright, creative bite and sip.

Calling all restaurateurs and chefs—we’ve teamed up with the American Lamb Board to learn more about how you work with lamb in your kitchens. How often do you menu it? Where do you source it? What are your thoughts on domestic versus imported lamb? Share your insights and you’ll be entered to win.