Sublime
An inspiration engine for ideas
McDonald's figured out how to scale flavor.
But Shake Shack?
Founder Danny Meyer has been trying to scale for hospitality.
Hospitality has been the restauranteur's secret sauce behind his empire of restaurants🧵 https://t.co/ZUBfYXT38S
Met dĂt supersimpele ingrediĂ«nt zetten Italianen een waanzinnige maaltijd op tafel
Wieteke Vonkkro-ncrv.nl
LA's Best Pizzeria Serves an 11-Course Pizza Omakase | On The Line | Bon Appétit
youtu.beSally Darr, Formidable Chef of ’80s-Era French Bistro, Dies at 100
nytimes.com
Beautiful brand identity project by @jimkennelly639 for Primo's Deli in San Pedro, California.
Mucho love 🤍
instagram.com7+ yrs in NYC has resulted in 350+ restaurants tried.
Today, I’m sharing my ✨top hits✨:
New American: Win Son, Olmsted
Mediterranean: Miss Ada
Italian: Misi, Via Carota
Burger: Au Cheval, Fairfax, Emily
Bagel: BK Bagel & Coffee... See more
Nicole DeTommaso 🪄x.comThe second big shift in my thinking was to come from everyone in Naples: rather than mixing the dough and letting it rest for several hours to rise (what we call bulk fermentation), it is customary to mix the dough and then divide and shape it into dough balls early on in the fermentation timeline, often just 2 hours later.
Ken Forkish • The Elements of Pizza
Pescato Cucinato shop, where Laura fries up her husband Edoardo’s fresh catch; grab a paper cone of deep-fried seafood as a snack.
Rick Steves • Rick Steves Italy 2015
@sarahedigregorio's Pressure Cooker Ribollita With Smoked Mozzarella Toasts is a quick version of the classic Italian vegetable stew — and, hello, melty mozzarella toasts. Recipe link in bio. (Photo: @christophertestani, food styling: @simoncooks)
instagram.com