F&BQ&A

Home
Archive
About
Changing course from fashion to restaurant chef and cooking from the traditions of family and travel.
Splitting the difference between formal and chill by making dining social again.
Falling in love with a cuisine, and moving on from the pressures and expectations of traditional high-end kitchens.
Rebuilding a newsletter focused on one of the newest industries in technology.

Most popular

2
1
See all popular
NewCommunity
Finding validation less in sales and success, and more in the authenticity of sincere communal experience.
The Japanese tonkotsu ramen chain Tonchin tries something a little different with its second New York location, while preparing an LA expansion.
Farm to People's Michael Robinov on marrying convenience with direct connections to farmers.
"Even though we could milk it for all it's worth, maybe let’s milk it for most of its worth, and leave a few drops."
A very tiny mystery, solved.
Turning away from celebrating (and celebrity) chefs to focus instead on the people and process that make up the vast majority of the food system.
Finally uniting his New York venues under one group, the longtime chef puts a philosophy of respect into practice.
The Scarpatis return to New York for a third generation at Ferdi's, itself a callback to the family's first restaurant in the Bronx.
See all

Most popular

2
1
See all popular

F&BQ&A

Candid, personal conversations in the restaurant and hospitality industry.
RecommendationsView all 9
Smart Mouth
Smart Mouth
Katherine Spiers
Vittles
Vittles
Vittles
Expedite
Expedite
Kristen Hawley
Broken Palate
Broken Palate
The Editors
The Food Section
The Food Section
Hanna Raskin

F&BQ&A

AboutArchiveRecommendationsSitemap
© 2023 Chris Mohney
Privacy ∙ Terms ∙ Collection notice
Start WritingGet the app
Substack is the home for great writing