FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
Note-able Chefs
A notebook is deeply personal. These Seattle hospitality professionals share their notebooks (possibly giving insight into their personality and organizational gravitas).
A Tropical Eruption
Joseph Detrich decorates glasses with edible paint, he garnishes with sippable tattoos, he uses liquid nitrogen with abandon, he employs smoke and hot pokers, he wields a chain saw and flamethrower, and he will stop at nothing to add to the customer experience at Civility & Unrest.
At Home With Eric Rivera
It started in 2017 with two seats on Tock. The booking was for the kitchen counter in Chef Eric Rivera's Seattle apartment.
Scrappy Seattle
In Seattle, no scrap, no trim, no byproduct is left behind. Chefs are upcycling, cross-utilizing, and repurposing like our lives depend it (and, well, they could!) in order to prevent waste.
Ducks to Dollar$
Chef Chris Barton of Statewide is going to inspire you to roll yourself a signature dish that can give a reliable boost to your restaurant's revenue. You lucky duck.
Reflections On Sustainability At Nightbird
At Nightbird, guests receive memorable bites or sips between main dishes that are entirely composed of scraps from the dishes they're bridging.
Lights, Camera, Dinner
Everybody loves a show. At these three San Francisco spots, each chef has their own reasons (and aesthetics) for bringing the drama.
Naan Of Your Business
Life gave Chef Brian Shin tandoor ovens. Now his buttery version of naan is a craveable staple at The Snug.
Fungi Fuels Minds
Blended Burgers align with the values and appetites of tech workers in the Silicon Valley.
Cold Stuff, Comin’ Through!
During service at Cotogna, look out for a rolling 10-quart mountain of gelato from Pastry Chef Jennifer Felton.
The Love List: Pennsylvania Wines
There’s Nebbiolo, Carmine, Riesling, Merlot, and more growing in the Keystone State.
The “Not-Pizza” Carpaccio
Take a slice of Chef Robert Newcomb’s tomato-basil-topped umami bomb carpaccio at Vernick Food & Drink in Philadelphia.
Are 4-10s the New (Healthier) Normal? Maybe.
Chef Alex Baker experiments with a four-day week.
Speed, Space, Complexity: The Batched Cocktail
Here are 10 ways to make batching work for your bar.
Casual Collisions in the Kitchen
The Métier and Kinship kitchen was designed for maximum collaboration between pastry and savory.
Let's Talk About Wine
Publican Anker Somm Sommelier Bret Heiar says oldschool wine verbiage has had a long enough run.
The Spirit Free Beverage and Inclusive Hospitality
At Oriole and now Kumiko, Bartender Julia Momose is creating a canon of drinks that everyone can understand and enjoy.
The Super Fun Idea Book
At Chicago's Girl & the Goat, Pastry Chef Nate Meads figured out how to harness young cooks’ energy and zany ideas.
Here Comes the Sun(flower) Oil
Explore the spectrum of sunflower oils—from light and tepid to dark and musty.