Many mythological creatures tell us that two heads, or more, are better than one. Janus of Roman mythology could look both forward and backward with two faces. In the business world, and an eye toward the future and a reverence for lessons of the past create a balance for healthy success.
The Michelin Guide began, as you’ll read in our feature, at the turn of the 20th century. It’s true that at that time most restaurant kitchens were led by men, but in this day and age, a growing number are led by women.
On January 1 I embarked on my fourth Whole 30—thirty days in which I will consume no grains, beans, processed foods, added sugar, or alcohol. But it was different this time. I had back-up. My boyfriend was joining me in solidarity, and two best friends as well.
Lately, I’ve heard repeatedly from folks in all walks of restaurant industry life that balance when it comes to work and play simply does not exist. But in this day in age, and in the wellness-infused culture we’re living in, I have to wonder if this is really true.
In the restaurant industry, it seems, the devil does not, in fact, wear Prada. Caviar, perhaps, or locally grown, specially harvested heirloom tomatoes in that bisque, but also the spoon your guest is using to slurp said bisque.
I was chatting with chef Chris Cosentino recently and he said, “Failure is not an option.” We were talking about how, as a young executive chef, it felt perhaps easier to fail, as opposed to how he feels in his position now as a chef and owner, not to mention husband and father.
In the December issue I introduced our 2019 Buyer’s Guide with a letter titled Tried, True, and Trendy. All the conversations that went on behind the scenes of that 57-item, 25-page guide demonstrated two things of importance to me.
The holiday season has always wooed me. Glitz, glamour, gifts, giddiness—December has it all. Just check out the scene at a Miracle pop-up bar, decked out to the nines with the most holiday spirit you’ve ever seen.
When I considered moving from sunny Southern California to the Triangle region of North Carolina this time last year, I did the first thing I do before I travel anywhere: I checked out the restaurant scene … on Instagram.
Relaxing with a book and a good meal may be the introverted bookworm’s dream for a cozy weekend at home, but The Jefferson is harnessing the cozy vibes in its own space for diners looking to escape the city bustle with a menu of novels paired with food and drink.
Marcus Samuelsson has learned that honest conversation and working together are key strategies to success in the restaurant business. He’s taken these strategies and put them in action with US Foods for their annual touring forum called Talk Shop Live! Samuelsson has visited Denver, Colorado; Detroit, Michigan; Austin, Texas; and Durham, North Carolina, since the tour’s 2018 kick-off in September.
Erik Bruner-YangBrothers and Sisters | The Line HotelWashington, D.C.Opened December 2017Who made the first move? Sydell Group first approached me as far back as 2012 to gauge my interest. They had a guy that worked for them named Tanner Campbell; to me he was kind of their talent scout, and he was a big fan of Toki Underground and saw potential in me that I hadn’t even seen in myself.
Andrea ReusingThe Durham | The Durham HotelDurham, North CarolinaOpened October 2015Who made the first move? My partner Craig Spitzer texted a photo of the building to me. It has always been one of my favorites in Durham, and I knew right away that I wanted to learn more about the project.