gallery best-things-to-do-in-new-york 
EATER
OCTOBER 18, 2023
Kelly Nam finishes a mugwort maple tiramisu with mugwort tea at New York City’s Joomak Banjum. Restaurants are once again employing pastry chefs — even legendary pastry chef Claudia Fleming is once more heading up a pastry program — and dessert at many restaurants is the best part of the meal.
EATER
MAY 4, 2021
It took me a while to understand that [cooking] was something I wanted to do as a career path, because I worked under people who were deeply unkind to me in a personal sense,” they say. “It Amabebe, 29, realized that if they made their own space, things could be different. How are you making change in the food world?
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EATER
NOVEMBER 7, 2023
Ellen Mary Cronin/Nat Belkov Where to eat well, right now A great new restaurant can be a fun experience. A best new restaurant announces itself as part of the national dining conversation. A reimagined New England diner with a decidedly quirky sensibility reflects and refracts our current infatuation with nostalgia.
EATER
DECEMBER 6, 2022
At Eater, we love answering the question: What’s the best place to eat right now? To celebrate that fact, we’ve highlighted a few examples of what takes a restaurant from great to best; those “tipping points” range from a specific dish to specific people. Hillary Dixler Canavan. Hillary Dixler Canavan. Nashville, Tennessee.
Modern Restaurant Management
MAY 12, 2020
In this edition of MRM News Bites, read about efforts to help the restaurant industry and heroes as well as "new normal" restaurant technology and products. Dining Bond Goes Global. The Dining Bond Initiative, a campaign that helps get funds to restaurants impacted by the coronavirus COVID-19, has gone global.
Modern Restaurant Management
JUNE 12, 2020
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com.
Modern Restaurant Management
OCTOBER 31, 2019
While some things never change (we all know to prepare for the end-of-summer turnover when college students return to school!) Front of house staff is more likely to churn – Everyone knows that more tables sat equals more money earned, but how do you turn tables faster without making guests feel rushed?
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