Picture this: It’s April 2021 and you’re meeting a friend for dinner. You can’t decide where to go because your favorite tapas place is closed — communal food is a thing of the past. You eventually agree on a spot, but it’s hard to get a reservation since restaurants are only accommodating half their normal number of patrons.
At Jamestown Fish in Rhode Island, where Matt Tortora was a chef, customers demanded fresh, premium ingredients. The restaurant typically bought them from distributors. “I could pick up the phone, give them a call, and in some cases, same day, get what I needed,” Tortora says.
When it comes to food, the buzzwords “fresh” and “local” dominate. About three-fourths of Americans, according to Gallup, actively try to consume more local foods.
What you need to know
What you need to know
What you need to know:
What you need to know:
On a stretch of Austin’s eastside that features a popcorn cafe, vintage store, vegetarian soul food restaurant, and the city’s oldest black-owned barbecue joint, Chris Marshall has a drink waiting for me at his bar. And by drink, I mean not quite a drink. It’s a Rosemary and Ginger Mule. There’s no alcohol. There’s never alcohol in here.
What you need to know: