Restaurants
In her latest Restaurant Diary entry, wine educator Kyla Peal explains how she is creating space in her virtual tastings for diversity, openness, and change.
Kyla Peal, as told to Angela Burke
We're considered non-essential because we cater to customers' wants, not their needs. But that's not the whole story.
Miguel de Leon
In her first Restaurant Diary entry, farmer Kristyn Leach talks about the never-ending pivots she’s had to make due to COVID-19, fire season, and food insecurity in her community.
Kristyn Leach, as told to Aliza Abarbanel
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In her first Restaurant Diary entry, Jenny Feldt talks about her decision to step away from the bar and return to Grey Goose as a brand ambassador.
Jenny Feldt, as told to Elsie Yang
Delivery drivers, grocery cashiers, and farmers reflect on feeding a nation in crisis.
Patricia Escárcega
From escaping Vietnam to opening our restaurant, from surviving COVID-19 to celebrating the Lunar New Year, my family has always found a way.
Lisa Tran, as told to Elyse Inamine
In his first Restaurant Diary entry, Peter Steckler shares how he found his calling in the middle of the pandemic.
Peter Steckler, as told to Allyson Reedy
In her first Restaurant Diary entry, Kyla Peal talks about how her wine education hub, Slik Wines, came to be, and what she’s learning about her community and herself.
Kyla Peal, as told to Angela Burke
And they want to change the food delivery industry.
Flora Tsapovsky
In one affluent neighborhood, well-designed—and insulated—setups are drawing customers and keeping restaurants afloat. A few blocks away, it's a different story.
Priya Krishna
Chefs, owners, and staff share their stories.
The Bon Appétit Staff
From chili-illustrated T-shirts to mail-order salted honey pie, here’s our guide to gifts that give back to the restaurants you love.
Alex Delany
Laced with lemongrass, garlic, and fish sauce, this jerky is my ultimate WFH snack.
Hilary Cadigan
In the wake of chaos and closures, food industry folks have found each other to do the thing they miss through a new wave of pop-ups.
Emily Wilson
It's a salty, sweet, perfectly balanced dream.
Emma Wartzman
From building support for the Restaurants Act to amplifying Black-owned food businesses, here are some ways to advocate for the restaurant industry.
The Bon Appétit Staff
With time on their hands and the future of their industry on the line, hospitality vets are putting their people skills to work this election.
Priya Krishna
Chef-owner Myo Moe introduces diners to the flavors of her Burmese childhood, starting with one iconic comfort dish.
Hilary Cadigan
Jezabel Careaga, the owner of Jezabel’s Café in Philadelphia, explains why it’s hard for restaurants to offer it, what she’s doing to fill in the gap, and what advocacy looks like now.
Priya Krishna
By which I mean: Get the shake shake shrimp.
Ali Francis
The founder and CEO of Slutty Vegan ATL is using her growing burger chain’s success to care for her community and get out the vote.
Aisha “Pinky” Cole, as told to Leigh-Ann Jackson
What needs to change, according to chef-owner Francesca Hong.
Francesca Hong
The crisis forced him to stop, reflect, and start making the food that inspired him to become a chef in the first place. Now, his Cambodian pop-up Touk has lines down the block.
Chanthy Yen, as told to Joanna Fox
Cofounder Othón Nolasco on the true meaning of hospitality.
Othón Nolasco, as told to Aliza Abarbanel