Nevermind

Profiles

Gramercy Tavern: A Living Room

Gramercy Tavern: A Living Room

In New York City, strength of team and reliance on tradition at Gramercy Tavern cement longevity and legacy.

Home Cooking at NYC’s Root & Bone

Home Cooking at NYC’s Root & Bone

In New York City, Root & Bone chef-owners Jeff McInnis and Janine Booth sit down to reflect on growing up, growing together, and growing their restaurants.

The Consummate Bartender

The Consummate Bartender

In Brooklyn, New York, Toby Cecchini tells tales through his craft and cocktail program at Long Island Bar.

Shake Shack: The Director’s Cut

Shake Shack: The Director’s Cut

Shake Shack Culinary Director Mark Rosati draws on recollection and restaurant love to inspire the company’s beloved creations.

Master Cooper Alain Poisson of Nadalié USA

Master Cooper Alain Poisson of Nadalié USA

In California’s Napa Valley, Nadalié USA creates barrels according to French tradition under Master Cooper Alain Poisson.

Beyond Blu

Beyond Blu

In Baja California, Mexico, a family seeks to improve and educate on seafood sustainability through their organization, Think Blu.

The Alchemist

The Alchemist

In Brooklyn, New York, Nicole Austin applies scientific methods to make award-winning whiskey with Kings County Distillery.

Loaves with a Soul: Moxie Bread Co.

Loaves with a Soul: Moxie Bread Co.

In Louisville, Colorado, Andy Clark’s Moxie Bread Company creates soul-satisfying baked goods at the heart of a community.

Retreat to Creativity

Retreat to Creativity

In Surrey, England, Local Milk’s Beth Kirby hosts a creative retreat that inspires.

Out to Sea with Grand Banks’ Kerry Heffernan

Out to Sea with Grand Banks’ Kerry Heffernan

In New York City, Kerry Heffernan is executive chef at Grand Banks oyster bar, an experienced fisherman, and an active advocate for seafood sustainability through campaigns like Save Our Stripers.

The Business of Cooking Up a New Book

The Business of Cooking Up a New Book

In Emeryville, California, Senior Editor Emily Timberlake takes us through the world of creating cookbooks with Ten Speed Press.

Selden Standard’s Community Table

Selden Standard’s Community Table

In Detroit, partnerships between restaurants and suppliers like The Selden Standard and RecoveryPark Farms help strengthen the city’s food culture.

Designing a Bicoastal Dining Experience

Designing a Bicoastal Dining Experience

In a new Letters from the Industry, the team at The Cannibal Beer & Butcher prepare to transport their four-year-old New York City concept across country to Los Angeles’ Culver City.

DTLA’s Grand Central Market

DTLA’s Grand Central Market

In Los Angeles, Adele Yellin carries on the legacy of her late husband, fostering opportunities for the community with a thriving Grand Central Market.

Chris Cheung’s Chinatown

Chris Cheung’s Chinatown

In a journey through New York City’s Chinatown, Chef Chris Cheung remembers tradition; with East Wind Snack Shop in Brooklyn, he continues and preserves it.

The Editor's Note

Sign up for The Editor's Note to receive the latest updates from Life & Thyme and exclusive letters from our editors. Delivered every weekend.