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…
Blog posts
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…
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…
Grit and Kin
At 27 years old, the name Kwame Onwuachi was whispered about with pity and not without a little pettiness. After a successful (but not winning) stint on Top Chef, he opened Shaw Bijou—one of…
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