Episode

Maneesh Goyal, Sona

On today's episode of All in the Industry®, Shari Bayer's guest is Maneesh Goyal, Founder & Partner at Sona, a new Indian brasserie in NYC’s Flatiron District, which he foun

Episode

Falansai 2.0 ft. Eric Tran

Eric Tran didn’t set out to open a restaurant during a pandemic, but here we are.

Episode

What Will it Take to Bring Back New York City’s Nightlife Industry?

New York City’s mandated lockdown presented overwhelming challenges for bars, clubs, and restaurants in New York City. The city’s nightlife industry is made up of 25,000 establishments th...

Article

Chef Todd Richards on Adapting to Allergies with JUST Egg

On episode 121 of The Line, Eli Sussman welcomed fellow HRN host (and HRN board member) Todd Richards for a wide-ranging conversation about the state of the restaurant industry. The episo...

Episode

Ederique Goudia: Taste the Diaspora Detroit

Join us for a conversation with Ederique Goudia, the Detroit-based chef and entrepreneur.

Episode

Johnny Lee (Pearl River Deli) & Raised on TV (Live)

We sat down with the legendary LA Hainan Chicken Whisperer, Johnny Lee, to talk about his restaurant, Pearl River Deli. We discuss growing up in East LA, his perspective on cooking Chines...

Episode

The Patiently Waiting Game with Joe Flamm Chef/ Owner of Rose Mary

Most restaurants have a 9-month journey from creation to inception. The ones that were aiming for Spring of 2020, Summer of 2020, Fall of 2020, or even Winter of 2020 experience a longer ...

Episode

The Fattened Caf

This episode features Darren and Charlene Lopez Young, the owners of The Fattened Caf, based in St. Louis.

Episode

What's For Dinner? Krissy Scommegna joins the show to talk about her piment d’espelette peppers grown in Northern California

Feedfeed Editorial Director Clare Langan chats with Krissy Scommegna, former restaurant chef and co-founder of Boonville Barn Collective, @boonvillebarn.

Episode

Fall in Love With Oaxaca

On this episode, Aarón and Zarela welcome Bricia Lopez for a love letter to the food and culture of Oaxaca. Bricia and her siblings run Guelaguetza, the restaurant her father started 27 y...