Sondre Kasin. Photo by Gary He.
As New Yorkers flocked to Florida over the last year many with one-way tickets a number of brand name restaurants made the trip south as well.
In late 2020, Marcus Samuelsson opened another branch of his hit Harlem restaurant Red Rooster in the Overtown neighborhood. Then came the new outposts of Major Food Group’s Carbone, Altamarea Group’s Osteria Morini, and the announcement that Keith McNally and Stephen Starr are bringing the Meatpacking District icon Pastis to the city.
New York’s influence on Miami’s drinking scene was inevitable, says Sondre Kasin, head bartender for Cote Korean Steakhouse, one of the more recent transplants that opened in Miami’s Design District earlier this year. “Where Miami used to be focused on tropical flavors and juice-driven cocktails,” he says, there is a noticeable shift towards menus with more elevated classics prepared with high-end ingredients.
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Chefs and restaurateurs turn to branded retail products to generate new revenue streams and raise brand awareness
Restaurateurs have learned over the past year that they need to find new ways to make money other than crowding guests into their restaurants.
Besides delivery, which they got better at, many figured out how sell other services, like teaching remote cooking classes and wine pairings, for example. Many others also got involved in retail, which can be great for marketing as well as generating extra revenue.
This relatively low-labor approach to staying in touch with guests and selling them the food that they wanted happened initially out of necessity early in the pandemic, when supermarkets fell short on supply of some products and restaurants, with distribution channels that weren’t connected to retail, had surpluses.
Leading the Charge to Level the Playing Field
Confronted by gender discrimination in her career, sommelier Rania Zayyat founded Lift Collective to make the industry a safer, more welcoming place for all Rania Zayyat harnessed her frustration with the sommelier world to help create more opportunities for others through her organization, Lift Collective. (Olive + West Photography) By Mar 8, 2021
Rania Zayyat has followed a similar career path as many other top wine-service professionals, earning accreditation from the Court of Master Sommeliers and serving at esteemed restaurants. Stints at
Wine Spectator Grand Award winner Pappas Bros. Steakhouse and Award of Excellence winner June s All Day in Texas are just two of the feathers in her cap. But along the way, she’s had a drasticall
After the Restaurant at Meadowood was largely destroyed in the September 2020 California wildfires, the
Wine Spectator Grand Award winner is popping up at Ojai Valley Inn for a two-month culinary residency. Chef Christopher Kostow and his team will host a dinner series March 3 through April 28 at the resort in Ojai, Calif., which is home to Best of Award of Excellence winner Olivella.
“While planned well before the Glass fire that devastated the Restaurant at Meadowood, our time in Ojai will serve as an opportunity for the team to continue to cook and work together,” Kostow said in a statement shared with
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