Fourth of July is upon us, which means it is peak season for backyard BBQs, picnic foods, and poolside treats! Up your game this year with the best (and affordable!) wine pairings for these…
Year: 2019
Blog posts
Chef Lucas Sin & the Junzi Kitchen Movement Redefining Chinese Food in America
Seventeen. That’s how many names and accompanying job descriptions appear under the “Our Team” section of Junzi Kitchen’s website. When scanning the page, words like, “Business Intelligence”, “Marketing and Technology”, and “Real Estate Development…
Top Ten Pieces of Advice on Restaurant Management by Female Chefs and Restaurateurs
Ten female chefs and restaurant owners weigh in on going in with your eyes wide open and doing it right. 1. Think long and hard before going into a turn-key situation. “Unless it’s the…
Chef Kelly Fields of Willa Jean & Her James Beard Award-Winning Journey
Chef Kelly Fields’ James Beard award-winning career began entirely “on accident”. Kelly was 19 at the time and found herself working in a bakery owned by a friend’s parents as a favor. “That’s when…
The True Costs of Opening a Restaurant
So, you’re thinking about opening a restaurant. Whether it’s been a childhood dream or a more recent inclination, there comes a time when a decision must be made: to invest or not to invest…
The Restaurant That We’ve Been Waiting for Since 2017 is Almost Here
It’s been on “Most Anticipated Restaurants” lists around the DMV area since 2017 but PennyRoyal Station has yet to open. For those familiar with the restaurant world, delays to opening a new space are…
Female Disruption and Wood Fired Ovens
This article has been edited with updates about the menu and restaurant renderings—4.24.2019 It was a whirlwind week for Chef Amy Brandwein, who had just wowed a series of discerning palates in New York…
A Centuries-Old Tradition Keeps Modern Restaurants Running
There is no official record of the first “family meal”. We only know that it has been a tradition for hundreds of years, as long as restaurants have been an established institution—and probably even…
This Restaurant is Taking Sustainability to a Whole New Level. And It’s Not Even Open Yet.
It’s a bleak future that is first described in Saveur’s 2017 article entitled “What Dinner Might Look Like in a Future of Global Warming and Rising Sea Levels.” A future where “…tuna are extinct,…
We’re HIRING!
HIRING: EXECUTIVE PROJECTS ASSISTANT // THE COMPANY Un-Plated is an online digital media platform dedicated to highlighting behind-the-scenes stories of the restaurant industry. Focused primarily on people working in the restaurant business, Un-Plated celebrates…
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