This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews. Everyone needs a convenient, accessible place to socialize. But maintaining a cafe, bar, restaurant, or hybrid space that fits the bill has its challenges. We’re partnering with Spectrum Business to put a spotlight on third spaces and […]
From the same team behind critically-acclaimed Tail Up Goat, Rye Bunny has transformed the former fine dining space into a counter-service-hybrid model with dishes that are packed with comfort and flavor. In this episode of Now Open, co-owners Jon Sybert and Jill Tyler walk Eater through a day of food prep and service at the […]
According to the Chinese zodiac, it’s the year of the horse — and that’s abundantly clear in hospitality. In February, Derby Cup Coffee swung open its New York City doors with an unbuttoned approach to Kentucky Derby prep. April marked the grand reopening and rebranding of Eugene, Oregon’s 80-year-old bar and restaurant the Paddock, a […]
This episode of Large Format takes you inside the kitchens of Miami’s Hard Rock Stadium, as the stadium prepares to feed the attendees of the 2026 Miami Open. First, we step into the commissary kitchen where prep begins for dishes that will be served by vendors across the stadium during the tennis tournament, even at […]
On June 15, the culinary world will descend on Chicago for the James Beard Awards. For the uninitiated, this esteemed ceremony, hosted by the James Beard Foundation, recognizes the country’s best chefs, restaurateurs, authors, and journalists — the people dedicated to cooking, sharing, and celebrating life’s greatest pleasure: food. Whether you’ve just landed at O’Hare […]
This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews. Everyone needs a convenient, accessible place to socialize. But maintaining a cafe, bar, restaurant, or hybrid space that fits the bill has its challenges. In this three-part series, we’re partnering with Spectrum Business to put a spotlight […]
The story of the London food scene is one that includes dim sum, Sunday roasts, curries, pizza, sinasir, rarebits, banh mi, udon, pepper pot, sweetbread suya, and natural wine. Across cuisines, neighborhoods, and price points, all these dishes and drinks place London among the very best and most diverse places to eat in the world. […]
This excerpt was originally published in Pre Shift, our newsletter for the hospitality industry. Subscribe for more first-person accounts, advice, and interviews. Everyone needs a convenient, accessible place to socialize. But maintaining a cafe, bar, restaurant, or hybrid space that fits the bill has its challenges. In this three-part series, we’re partnering with Spectrum Business to put […]
Amid a stretch of red-brick buildings, the Brooklyn restaurant Margot, right at the corner on a busy intersection, stands out. It’s blue: very blue, its two-story exterior painted the color of a pair of Prue Leith’s glasses, a chore coat worn by a server at a trendy natural wine bar, or a Molly Baz cookbook. […]
A version of this post originally appeared on May 6 in our newsletter Eater Today. Sign up here to receive stories like this in your inbox. Eating lunch and shopping are two of my mother’s favorite things — she reminded me as much by voice note when mentioned I was planning to write a piece about a […]
