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 episode was recorded in-person at the new Rockefeller Center location of Samesa (Eli s restaurant) while Todd was in New York doing research for his next cookbook. As Todd and Eli are both chef/operators, they had a lot of pressing topics to cover, including opening new restaurant locations during Covid-19, managing food costs, and taking care of employees with fair wages, retirement funds, and opportunities for ownership.
Plus, they talk about the importance of accommodating diners dietary restrictions and allergies at their restaurants. Todd is particularly passionate about this topic, as he himself experiences food allergies, including an allergy to eggs. Even though he is known in Atlanta for fried chicken, barbecue, and Soul Food, Todd approaches plant-based menu items as an opportunity t
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Recommendations are independently chosen by Reviewed’s editors. Purchases you make through our links may earn us a commission. The irony of being a restaurant chef is that I only get the chance to really cook at home once or twice a week. I’m the first to admit that too often I don’t get to the fresh goodies in my fridge for several days sometimes six or seven at which point, I’m dealing with droopy greens and radishes that lost their snap.
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