Talking that green (cash money) with Einat Admony of Taim & Balaboosta
Long before we closed our dining rooms, many chefs had opened Fast Casual concepts as a way to increase their revenue stream and ease growth expansion vs the weighing costs associated with full service casual and traditional fine dining.
“I have an 8:30 res at Dorsia” - Part 2 of the foods of the 1990’s, the restaurant edition!
Fry it up, boil it up, top it with mango salsa! This week Nicole and Z are coming at you hot like a platter of sizzling fajitas! The duo cover everything 90’s restaurants, from Bobby Flay to smoking sections and all the miso black cod in between!
Roze Traore on Traveling & Building a Career in Fine Dining
Today’s guest is Roze Traore, a chef, world traveler, founder of Rōze LLC and graduate of Le Cordon Bleu. Roze trained under Chef Daniel Humm at The NoMad Hotel and worked with the Make it Nice team based here in NYC. He grew up between Washington, D.C., Cote D’Ivoire and Paris.
Diego Galicia & Rico Torres at Feast Portland
Diego Galicia and Rico Torres are successfully drawing the line in the sand between Mexican gastronomy and Tex-Mex cuisine. Every 45 days they change up the menu at the award-winning San Antonio restaurant Mixtli in an effort to educate and entertain diners.
Junghyun Park of Atoboy + All About Banchan
Banchan may not always be the main focus of your meal when you're at a Korean restaurant, but these small dishes are an essential part of Korean cuisine. Chef Junghyun Park of Atoboy, the popular New Korean restaurant in Flatiron district, sits down with us to talk about banchan.