I think I prefer mezcal at room temperature. I mean, I’ve had it cold and didn’t find it as complex as room temp, which actually helped me get into it, in the beginning. But I’ve also had it out of the still and it was delicious, but … that had to have been at least warm, right?

A lot of mezcal enthusiasts drink their mezcal from clay copitas. Hell, we drink our mezcal from clay copitas. And we think that’s the best vessel for heritage agave spirits. But is it? And is it culturally authentic? Maybe … if you’re talking hipster culture.

Jordis Unga, the metaphorical and literal rock star of Katana Kitten talks service, music, the need to perform and reinventing yourself.  Don’t forget to click SUBSCRIBE and RATE the show if you can. 

The global pandemic has brought some aspects of life to a stand-still, while others have accelerated at incredible speeds. eCommerce has grown exponentially.

In this special COVID-19 episode, audio recordings from some of the hospitality frontline workers that are going to work every day to feed our country.

Information has never been more crucial to our collective livelihood and wellbeing than it is today. ESL Works, a startup dedicated to closing the workplace language gap, uses texting and SMS to deliver lessons to workers based around the actual tasks they do in restaurants.

Today on The Speakeasy, we're joined in the studio by Everyman Espresso's Sam Penix! He tells us about the values and service behind bringing top quality caffeine to everyone from morning commuters to the chiller crowds that roll in later in the day.

A number of long-simmering tensions between chefs and the media recently boiled over following the New York Times bombshell Per Se review.

A "Juicy Lucy" burger stuffed with Reese's, a missing cat drunk on Riesling, and a Hello Kitty food truck: welcome to this week's The Morning After!  In studio with Chef Flynn McGarry, the whiz kid of the NYC pop up restaurant Eureka, Jessie and Sari get Flynn's story -