Nevin Martell
Posts by Nevin Martell
D.C.’s Maxwell’s Brent Kroll on His Food & Wine 2018 Somm of the Year Win
When sommelier Brent Kroll opened Maxwell last June, he didn’t want it to be just another wine bar. Set on...
Chef Victor Albisu’s Metamorphosis: Transforming an Underperforming Restaurant into Two Hit Concepts
When chef Victor Albisu opened Del Campo in the spring of 2013, it was lit. The South American-inspired grill fascinated...
Dollars and Sense: Chefs Share Tips to Save Money on Food Costs
Keeping food costs in line is the bane of any chef’s existence. With such small margins, every money-saving tactic makes...
How Restaurant Research and Development Trips Help Operators Innovate
Research and development are the cornerstones of opening a new restaurant or keeping an existing concept fresh. Though R&D...
How Brennan’s Continues to Thrive as a New Orleans Classic
For more than seven decades, Brennan’s in New Orleans has been defining and refining Creole cuisine. It is a story...
Perking Up: Restaurants Offer Primo Employee Perks to Reward + Retain Staff
Strong salaries, bonuses, health benefits, and paid time off are the usual lures restaurateurs use to retain and reward staffers....
Tenney Flynn: Meet the Chef Fighting the Lionfish Invasion in the Gulf of Mexico
Tenney Flynn is on a mission. The executive chef of GW Fins in New Orleans wants to help eradicate lionfish...
How Central Michel Richard Continues to Soar in Washington, D.C.
James Beard Award-winning chef Michel Richard was always larger than life – a visionary culinary innovator with an infectious joviality....
10 Chefs Reveal The Restaurants Where They Wish They Had Cooked
You can never forget the one that got away. Chefs feel the same way about the legendary chefs they admire....