Every week we’re rounding up some of our favorite articles with trends and tidbits from the world of restaurants. Tell us: what made your reading list this week?
Can Zero-Waste Restaurants Succeed in New York? – Healthyish
Reducing waste is a huge priority for restaurants wanting to up their sustainability game, but the barriers are enough to puzzle even the most environmentally conscious (think small-space composting, delivery services, and even guests with gum wrappers). This piece explores how two NYC restaurants are tackling the challenge.
The Case for Food Criticism in Charlotte – Charlotte Magazine
In the age of social media feeds, selfies, stylized photography, and influencers, where does in-depth criticism fit in? In Charlotte, North Carolina, which has seen a dining boom in recent years, Keia Mastrianni writes that restaurant reviews built on pay-to-play will stall evolution. Read her argument for informed, ethical restaurant criticism without the clicks and likes.
The Complicated Legacy of the Spotted Pig – Eater
Manhattan institution the Spotted Pig officially closed this week after more than 15 years in business, leaving 78 employees without jobs and an industry taking stock. The restaurant that shot April Bloomfield to fame, widely hailed as America’s first true gastropub, closed due to #MeToo allegations against its owner, Ken Friedman. Hillary Dixler Canavan considers what comes next for Spotted Pig’s staff, and what the restaurant might stand for in the future.