2007 Design Fine Dining Influencer 
EATER
MAY 2, 2024
Building on decades of Korean Mexican cuisine in the city’s Pequeño Seúl, restaurants are crafting menus with global influences and attracting new customers The smells of Korean barbecue and Mexican street food mingle in the air of Zona Rosa, a central neighborhood of Mexico City. The Mexican influence is natural. The bathroom at Xeul.
EATER
SEPTEMBER 28, 2022
How the owners behind HAGS turned a famous — and famously dark and cramped — Momofuku space into a colorful restaurant that’s decidedly queer My first time walking into HAGS, a queer fine dining destination in the East Village, I thought I would be flooded with memories. The transformation was sort of an amazing feat. says Justice.
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EATER
JULY 21, 2022
The sauce is added at the last moment,” reads part of the description printed in Menu Design in America by John Mariani and Steven Heller, a compilation of American restaurant menus since 1847. Former New York Times food critic Frank Bruni noted in 2007 that in the late 2000s, menu descriptions changed for a more “ethical purpose.
Restaurant Clicks
NOVEMBER 18, 2021
If that’s the case, you can find plenty of restaurants offering a wide selection of dining options, including unique twists on classic favorites and international dishes. They also offer indoor and outdoor dining, an extensive wine list, and private event hosting services. Tavern On the Green.
Modern Restaurant Management
MARCH 8, 2024
Drinking outlets, particularly Sports Bars, thrived on NFL’s Big Game, while Fine Dining outlets emerged as the biggest winners on Valentine’s Day, experiencing the strongest trends vs average, with velocity up +144 percent vs the average Wednesday of 2024. In second place is Sushi Noz, also in New York.
Sante
JULY 12, 2020
Pitts is sommelier and wine director of fine dining One Market Restaurant in San Francisco. In 2007 Mack launched Maison Noir Wines and a T-shirt line with playful marketing and serious quality. Tonya Pitts is well-aware of the stereotypes around both what Black wine drinkers want—and the type of wine Black vintners make.
EATER
OCTOBER 13, 2020
It was not designed that way. The committee overseeing the awards, which is composed of unpaid volunteers, was hermetically sealed off to guard against undue influence from the foundation and its employees. The current award process is a maze of compromises, to which many in the restaurant and dining community have tacitly agreed.
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