#somebody-feed-phil

#somebody-feed-phil

Maine is known for its fresh seafood, specifically lobster, and has many other foods native to its culinary culture that are unbreakably tied to the state.

The ruling is a long-overdue victory—not just for ducks and geese subjected to force-feeding, but for the democratic process itself.

The theme for this year's Expo, "Every Moment Counts," served as a powerful reminder of the importance of intentionality in every aspect of guest experience—from menu design and service execution to marketing and brand storytelling.

The spices are merely a vessel for culture, community, storytelling, and politics. The recipes were so fresh, simple, and seasonal. That's not the version of South Asian food that most people know.

Humbe's music is a blend of R&B, pop, and traditional Latin influences, creating a sound that transcends time and cultural boundaries.

Frankie Olivieri, the third-generation restaurant owner, felt responsible for protecting his family's legacy, which meant finally breaking free of their rigid expectations.

Bodega Nights is not a bodega or a wine bar, but a fun, sophisticated restaurant concept from the couple behind Babysips in a neighborhood that desperately needed a grown-up dinner option.

Trader Joe's Garlic Spread Dip is sold as a savory refrigerated spread/dip, but the simple ingredient list hints to all kinds of culinary shenanigans.

Minneapolis has a 200-year history of embracing newly arrived immigrants, leading to a remarkably diverse food scene that utilizes the region's agricultural bounty.

Volumes has quickly become a popular destination, known for its superb coffee and a lunch menu that keeps customers coming back. The atmosphere is vibrant, and the food offerings are diverse, catering to various tastes.

The expense, return on investment, and volume of investors needed to make it a reality did not make sense. I thought, 'maybe it's time to do something new.' The amount of money you need to run a restaurant in Brooklyn or Manhattan at this point is so crazy. If you fail, the loss is massive. Here, we were able to do a major renovation, we have a 100 bottle wine list, and we can use the ingredients we want and serve them at a decent price point because our overhead is not as bad.