Fast Company: ‘Oyster sommelier’ is now a job, thanks to this new oyster-education program (feat. Crave Fishbar)
Two bivalve experts have pried open a whole new line of work for the hospitality industry.
WSJ: Can we give you some wine advice? Smart tips straight from the pros (feat. Aviram Turgeman of Chef Driven Hospitality)
A sommelier has so little time tableside to guide a guest to the right wine. Here, five pros share the piece of advice they believe any wine lover should have when ordering a bottle or a glass.
NYT: Meet the star of Sushi-Con: a 400-pound tuna
At an all-you-can-eat Japanese food expo in Manhattan, thousands lined up to witness the ceremonial carving of an enormous bluefin tuna — and try a sample.
Good Morning America: Sophia Chang discusses Asian representation in hip-hop (feat. Noksu)
Eva Pilgrim sits down with the self-proclaimed first Asian woman of hip-hop Sophia Chang, to discuss how hip-hop connected her to her Asian heritage.
WIRED: When you call a restaurant, you might be chatting with an AI host (feat. Crave Sushi Bar)
Restaurants field a high volume of phone calls from inquisitive tourists or diners running late. Increasingly, voice chatbots are picking up on the other end of the line.
CBS News interviews former New York Times restaurant critic Pete Wells at Semma
Since he began writing restaurant reviews for The New York Times in 2012, Pete Wells became arguably the world's most powerful restaurant critic, until filing his final review this summer.
Plate Magazine: Eric Valdez cuts pancit, not corners at NYC’s Naks
Eric Valdez of Naks is named a Chef To Watch by Plate Magazine
Bloomberg: The New York City diner makes a comeback (feat. B&L Diner fka Press Club Grill)
The diner comeback is an antidote to the luxury and exclusivity that’s become prevalent in New York with its ritzy members clubs and high-priced menus.
Eater: Dry-aged fish is a best dish of the year at this new restaurant, Il Totano
The first Top Chef winner, Harold Dieterle, makes great seafood on a Sicilian-leaning menu at Il Totano in Greenwich Village.
NYLON: If you picked up a downtown bar & plopped it in Herald Square, you’d get The Bronze Owl
You’d probably get something like The Bronze Owl, from David Rabin of Temple Bar.
Michelin Guide: Introducing Demo, a New-Age wine bar in the heart of the West Village
Meet the new kid on the block bringing innovation to the West Village’s wine bar scene.
NYT Style Magazine: Ten debuts happening right now (feat. Chef Dae Kim of Noksu)
T’s culture issue BEGINNERS: A first album, a first restaurant, a first time on Broadway.
Bloomberg: It’s raining soup dumplings in Manhattan (feat. Nan Xiang Xiao Long Bao)
TikTok and Instagram have turned up the heat on the New York City dim sum favorite.
NYT: The 100 best restaurants in New York City in 2024 (feat. Aquavit, Dhamaka, Semma)
The New York Times critic, Pete Wells, drops his annual ranking. See what’s new, what moved and what left the list.
Hodinkee: Talking watches with LORE’s Jay Kumar, restaurateur and watch collector from Basel to Brooklyn
A chef's three-continent journey, told through watches.
NYT: What do we gain by eating with our hands? (feat. Naks)
The sense of touch can be a crucial part of dining, one thing that some cultures have understood better than others.
Eater: Manhattan’s most exciting new wine bar ‘Demo‘ is in Greenwich Village
You’re sure to find something special at Demo, the new spot from Wildair alums.