Dining Q&A

Rickard Nix Jr. reflects on the catering giant’s surprising influence, from popularizing pasta favorites like chicken tetrazzini and pasta con broccoli to pioneering the city’s earliest boxed lunches.

The Parker’s Table chef is rolling out a new menu, expanding the pastry program, and channeling old-school hospitality at the cozy bar.

After years of dreaming, roommates-turned-restaurateurs Elliott Brown and Brandon Panosh—alongside managing partner Will Rogers—open a warm, communal spot inspired by their in-home pop-up series.

After the pandemic upended their careers, Kent Evans and Rachelle L’Ecuyer reinvented themselves as ranchers and restaurateurs.

What started as intimate gatherings around West African dishes has evolved into a thriving restaurant, food truck, and PBS ‘Great American Recipe’ victory—powered by one woman’s mission to build community through flavor.

The accomplished mixologist on her career behind the bar and beyond