Aug 28, 2020
It’s true that we’ve heard a lot about how restaurants -- if they’re even remaining open -- are having to change all kinds of things, from guest flow to food prep. But what does that really look like? To answer this, I turn this week to David Bancroft, chef of Acre Restaurant and Bow & Arrow in Auburn, AL. His...
Aug 21, 2020
Years ago when I worked at The Local Palate, one of my first fancy meals as a staff member was at 610 Magnolia in Louisville, KY, helmed by Chef Edward Lee, and I can remember that the anticipation of that evening was like a holiday gift waiting under the tree. Lindsey Ofcacek was the general manager and wine director...
Aug 14, 2020
The creativity of cooking goes beyond what we place on the plate. I don’t know about you, but the main thing I miss about eating out right now is the full experience of it that I remember. I love to watch the movement behind the bar, see chefs wiping plates at the pass, hear the cocktail shaker shake and listen to the...
Aug 7, 2020
When it comes to bars in the US, I think we’re doing a disservice just culturally throwing up our hands saying “what can we do.” We’re in danger of losing a lot of creativity in our culture, and my case for that point is this interview with Alba Huerta, owner of Julep in Houston, Tx. Not only is the press...