7 Shifts
MAY 2, 2023
And I started as a server, so I started off working in the front of the house and learning, and they were the only ones who would give a PhD dropout with no previous experience a job. And we opened a Spanish tapas restaurant because my husband Felix is from Spain, and he's our front of house service guy and also idea man.
EATER
OCTOBER 26, 2023
In 2022, 9 million tourists visited Thailand’s largest island (down from 15 million in 2018) in search of white-sand beaches, clear waters, and palm trees. Most visitors beeline for resorts and hotels that ring the coastline, which do deliver the goods for beachgoers. What is the food like in Phuket? The food on Phuket is markedly different.
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Open for Business
APRIL 12, 2023
That means diners can expect some surprises on the omakase and a la carte menus—such as charcoal-grilled shrimp with black garlic tzatziki and a honeycrisp apple salad with labne—in addition to creative spins on sashimi such as scallops with bergamot. We call the collection “The Greats.”
Sante
OCTOBER 8, 2019
Inspired by McLellan’s supper clubs of the same name, where each dish included a wild element, the menu at Wilder will have many wild components from around London and other parts of the UK, many picked by McLellan himself. Sourdough bread will be made using beremeal, an ancient grain found on the island of Orkney.
EATER
SEPTEMBER 13, 2021
Restaurants that receive the three-star ranking typically fall under various categories that Noma has always exemplified: long tasting menus with thoughtful beverage pairings, strong front of house service, and well-executed cuisine that is, in theory, worth traveling across the globe for.
Restaurant Clicks
DECEMBER 25, 2021
The four-course tasting menu is about eighty-five dollars and is a delicious dining option. Story Hill BKC is a casual eatery serving seasonal dishes with weekend brunch and a full bar. You can stop by the restaurant, right in front of Mitchell Boulevard Park, during the day or for an extended happy hour. Story Hill BKC.
EATER
JULY 6, 2022
While staff did work with local, seasonal, unique ingredients, servers and cooks alike say they grew uncomfortable telling stories about some of the restaurant’s sourcing and preparation practices, including for a number of its signature dishes, which they considered misleading. This story contains a detailed account of a sexual assault.
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