Letter From the Editor
The American Express® Gold Card and Resy have teamed up with Stephen Satterfield, award-winning host of “High on the Hog,” to bring you Corner Table: a series of exclusive interviews with top chefs and restaurateurs from across the U.S. Discover the personal stories and inspirations of these culinary masters and see how their food is reinventing American dining culture.
Stephen Satterfield is an award-winning journalist, author, founder of Whetstone Media and Hone Talent Agency, and host of “High on the Hog” on Netflix. His book “Black Terroir” is due out in fall 2024.
You know the place. The one you walk into and feel a jolt of electricity, like you’re about to be schooled in something new and delicious.
That’s how great restaurants operate. They change your mood and your mindset, transporting you to far-flung corners of the globe, or long-forgotten corners of your memory.
But you already know that. If you’re reading this, you’re aware that restaurants are hubs of community and culture. That being introduced to a great restaurant can change everything you’d previously thought about a city. And that sharing a meal is like becoming fluent in a language: You unlock a whole new level of communication.
What you might not be as familiar with is how this comes together behind the scenes. Who are the people creating the meals that stick to our ribs and our memories? How do certain restaurateurs shape culinary conversations for years to come?
That’s what Corner Table is all about. I’ve partnered with American Express and Resy to highlight some of the restaurants forging America’s food culture today. From a Persian spot right outside of my hometown, to a fine-dining restaurant rooted in the Black American South, these places are fresh, necessary, and unforgettable.
During my time writing and hosting Netflix’s “High on the Hog,” and my years founding Whetstone magazine, my mission has been to meet the people changing what we eat. So each month on Corner Table, I will be talking to the cooks, bartenders, and porters at what I consider to be the most interesting restaurants in America. These are the places I want to return to again and again. I hope you’ll join me.
– Stephen Satterfield