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.…
Category: Must-Read Features
Blog posts
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…
Tabletop Stylist is the Coolest Job You Never Knew You Wanted
Some might say that Alena Makarycheva has the dream job. She gets paid to travel around the globe, dining at the finest of restaurants and helping well-known chefs make crucial decisions. As the District…
The Fight for Living Wages in Restaurants
It’s no secret that the practice of tipping has been hotly contested over the last few years. Many restaurants have taken a strong stance either in support of or firmly against the practice. Hospitality…
From Bangkok and Beyond to Chicago With Love
What if you could open your dream restaurant without sacrificing your financial well-being? In November of 2018, Galley Group—a food hall development and management company—offered just that to chefs and budding restauranteurs in Chicago.…
Page 1
of 3
