Your Favorite Neighborhood Restaurant? It Started as a Pop-Up
What used to be a way for fledgling chefs to flex their chops without dealing with the red tape of the industry is now a tried-and-true case study in running a restaurant.
Mains and Sides: The Culture of the Side Hustle in New York’s Restaurant World
Did you know that bottle of natural Riesling you love is made by the same folks who roast your favorite neighborhood coffee? Writer and wine whiz Eliza Dumais pulls back the curtain on the culture of side projects in New York’s food and beverage world, where secondary hustles are just as bountiful as the main event.
