Restaurants
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
Chef-owners Tom and Mariah Pisha-Duffly loved Oma’s Takeaway, their restaurant’s pivot in response to COVID-19, so much they gave it its own permanent brick-and-mortar location.
Tom and Mariah Pisha-Duffly, as told to Woesha Hampson-Medina
Restaurants are broken, but hospitality isn’t.
Elyse Inamine
Feeling helpless? Here are several ways to help your favorite restaurants—and their staff—get through this unprecedented time, updated frequently.
MacKenzie Chung Fegan
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Anthony Salguero, chef-owner of Popoca in Oakland, is spreading the gospel of Salvadoran cuisine.
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Chef Parnass Savang grew up watching his parents simplify Thai food for American palates and promised himself that his own restaurant, Atlanta’s Talat Market, would never compromise. Then the pandemic hit.
Editor at large Amiel Stanek was ready to embark on a cross-country search for the Hot 10—until the pandemic hit.
Amiel Stanek
Chefs Eric Sze and Lucas Sin both make Chinese beef noodle soup—but they are nothing alike.
Meryl Rothstein and Jesse Sparks
Last year’s Hot 10 have weathered the pandemic with resiliency, creativity, and grit. Here’s how each of them met the moment.
The Bon Appétit Staff
The food was bland, sparse, sometimes non-existent. But five years in Guantánamo Bay drove chef Ahmed Errachidi to create the most vital meals of his life.
Tim Wild
At Kismet Rotisserie in Los Angeles, chefs Sara Kramer and Sarah Hymanson put a Mediterranean spin on their burnished bird.
Molly Baz
Supporting Black-owned restaurants is one practical, actionable way to stand in solidarity with the Black community now, and always.
The Bon Appétit Staff
When it comes to the future of dining out, the first state to lift lockdown is a canary in a coal mine.
Mara Shalhoup
Jeremiah Stone isn’t sure if his NYC restaurants will survive COVID-19. But he’s going to support the people protesting for George Floyd for as long as he can.
Jeremiah Stone, as told to Elyse Inamine
The Paycheck Protection Program (PPP) is a lifeline for restaurants. But it's also a big risk. Mason Hereford, the chef and owner of Turkey and the Wolf in New Orleans, is wondering if he should take it.
Mason Hereford