Local Scene

All Cities: Behind the Line


Resy Spotlight

At The Grey, Running a Restaurant Is an Ongoing Conversation

For The Grey chef-owner Mashama Bailey and her partner and co-founder, John O. Morisano, a restaurant should function like a…

By

The Road Back

Four New Dining Rules of COVID-19 Restaurant Engagement

We opened our new restaurant Leah & Louise on March 20, the same day that North Carolina announced its pandemic…

By

Chinatown USANew York

Hunan Slurp Is Telegraphing the Tastes of Home, Now More Than Ever

Hunan Slurp first opened in Manhattan’s East Village in 2018 as a cure for homesickness. Especially after a year like…

By

Darnell Reed in front of his restaurant, Luella's Southern Kitchen. // Credit: Angela Conners Treimer

Behind the LineChicago

Darnell Reed Was a Talented Chef. The Pandemic Made Him a Skilled Baker, Too.

Darnell Reed has spent virtually every day of his life, since high school, working in kitchens. In 2015, Reed opened…

By

Chinatown USANew York

46 Mott’s Patrick Mock Just Wants to Keep Chinatown Alive

Patrick Mock spends most of his days doing everything he can to keep alive 46 Mott, his Cantonese-style bakery. The coronavirus…

By

Restaurant DiariesSan Francisco

On Comfort Food and Black Excellence

Geoff Davis is the executive chef of True Laurel in San Francisco. He’s planning on opening a creative wine bar,…

By

Resy SpotlightLondon

Leading London Chefs Share What Community Means to Them

During lockdown, the writer and activist Riaz Phillips noticed that many of London’s immigrant communities had turned to the comfort…

By

The Road BackHouston

I Thought The Pandemic Would Kill My Restaurant, But It’s Only Made It Stronger

As part of an ongoing series hoping to explore the experiences of restaurant owners and workers during the COVID-19 pandemic…

By

The Road Back

We Can Help Curb Anxiety For Restaurant Workers

In the service industry, the term “lifer” is used to refer to those who have devoted their lives to the…

By

More Stories