My husband and I dream of opening a restaurant one day, a little neighborhood place with hot crusty bread and butter that you notice, somewhere our guests will linger late into the night over really good after dinner coffee. We view each dinner out as market research, little experiences that we collect like crumbs in our restaurant dream notebook.
A visit to Bon Appetit’s Out of the Kitchen site is equally rich in inspiration for our dream restaurant. This mini site on Bon Appetit is a detailed look at the people and concepts that have built Andrew Tarlow’s Brooklyn restaurant empire. From menus scribbled by hand for each table at Diner Restaurant to a profile of Lee Campbell, the polarizing wine director at Reynard, the well-written feature stories share fascinating details about these popular Brooklyn restaurants.
My favorite article on the growing site is the one about how chefs can create a kinder and more supportive kitchen culture, as exemplified by Caroline Fidanza. Hiring the right chef sets the tone, not only in the kitchen, but also on the plate, and is the most critical decision a restaurateur makes.
I look forward to seeing more content on Bon Appetit’s Out of the Kitchen, more food for thought as we build our dream corner bistro.
Want to know how to build a successful restaurant? Check out BonAppetit.com’s “Out of the Kitchen”, a glimpse into the inner workings of two successful restaurants. Meet the back of the house inner circle and see how face-to-face relationships keep customers coming back for more.
This is a sponsored conversation written by me on behalf of Bon Appetit. The opinions and text are all mine.