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.
What makes a hotel dining experience next-level? I was curious what I’d find while researching this topic for this issue of FSR. While brainstorming, I was reminded of some favorite childhood stories of mine.
It was hard for me to wrap my head around this letter being about the fall, but alas, those seasons do keep on changing. As a teenager, I always spent this time of year doing one thing: shopping. I’d buy a stack of fashion magazines at Barnes & Noble and pore over each page looking for just the right outfit for back to school.
Growing up, one of my few restaurant jobs was hosting at the local Olive Garden. It was brief. Not as brief as the first time I’d tried restaurant work—I spent one evening training as a host at Outback when I was 16 and quickly returned to retail.
My friends are always saying, “It looks like you’re eating at so many good restaurants.” I’d say it comes with the job, but I was like this before. I’ll say more accurately, it comes with the obsession.
School conjures different memories for all of us. Time spent in the kitchen for chefs, the classroom for academics, maybe internships or externships for B-Schoolers, and late nights at the college paper for me.
What’s the first thing you do or think about when you wake up in the morning? I always check my phone.I’m your typical phone-addicted, Instagram-obsessed millennial. I live and die by what’s at the top of my feed.
In April of 2012, I took an early birthday trip, boarded a flight around midnight at Dulles International Airport, and was eating falafel on the cobbled streets of Istanbul by the next evening. It was love at first bite—not that I hadn’t had falafel before.
World of Beer (WOB), a neighborhood gathering spot for craft beer-lovers, has something special brewing this National Beer Day (April 7) with the announcement that it will be the first chain in the United States to serve personalized pints.
Talking with Kismet owners Sara Kramer and Sarah Hymanson during my first week at FSR was, well, kismet. I had just moved from Los Angeles, where one of the most dynamic food scenes in the country is constantly sending us new menus and chefs to watch.