The power of 240 million wine drinkers can make an impact. By: Erlinda A. Doherty The next time you reach for a glass of wine, consider this: the wine in your glass, the label…
Year: 2020
Blog posts
Restaurants in the Time of Coronavirus: A Chronicle (II)
March 18-March 19 Restaurant owners and workers alike feel abandoned by the government and the general public during their darkest times. They’re all taking it hour by hour with no guarantee of a tomorrow.…
Restaurants in the Time of Coronavirus: A Chronicle (I)
First came the cries from across the world. Here in America, we listened but never thought to grapple with the idea that we might soon follow suit. After all, we are the land of…
Advice on Opening a Restaurant from a Michelin-Starred Restaurateur
It’s 2013, in the middle of one of the coldest winters on record in Washington D.C. The city is asleep. A young woman with dark hair sits in a frigid room. The space is…
How to Take Steps Towards Being a Zero-Waste Restaurant
Five prominent DC restaurateurs and chefs weigh in on what makes them leaders in the zero-waste space. Last November, Sabrina Medora of Un-Plated hosted a panel of industry experts at the Steelite International…
A Pastificio in Chicago Is Setting New Standards for Restaurants in America
A new pastificio has come to Chicago and it’s rethinking everything we know about restaurant models. Dario Monni may have an extensive background in fine dining and mixology but his lifelong dream has always…
In the Age of Political and Cultural Mistrust, Food is Our Common Denominator
The trip took two years to coordinate. Lauren Bernstein was the Director of the U.S. State Department’s Diplomatic Culinary Partnership Program for almost five years. She spearheaded projects that involved welcoming leaders of foreign…
Un-Plated Presents: A Zero-Proof Event
Join us for an evening that celebrates creativity and community Nobody raises an eyebrow at the thought of a cocktail being thoughtfully crafted and utterly satisfying. But, throw the words “zero-proof” or “spirit-free” in…
In the Age of Competitive Cooking Shows, Chefs Crave More Collaboration
For centuries, cooking has been a game of weeding out the weak and celebrating the strong. The greats—from Joël Robuchon, Nobu Matsuhisa, and Alain Ducasse, to Dominique Crenn, Thomas Keller, and the likes—are revered…
Chicago’s Galit Defied Murphy’s Law for Restaurant Openings. Here’s How.
If there’s one lesson I’ve learned from spending a year shadowing and writing about the process of opening restaurants, it’s this: Most new restaurants will open late and over-budget. As Rose Previte of Michelin-starred…
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