Naše Maso: Our Meat, Prague

A Czech butcher-meets-bistro that pushes tradition, with tasty results

Naše Maso (meaning: Our Meat) is František Kšána Jr’s latest project, opening earlier this year in the old center of Prague. It’s a butcher shop, meets deli, meets bistro—and the popularity of the venue proves the combination is working. “I started to do butchery when I was 13 years old. I helped my father who was also a butcher. All my knowledge about meat I …

Interview: Mike Beary of Zocalito

Together with The Macallan we celebrate all things rare, including this Aspen chef's chilhuacles, painstakingly sourced from Oaxaca

Sponsored by The Macallan

Like its fungal brethren fetching five figures at auction, the world’s rarest chillies don’t look like much to behold. But should you get the privilege of tasting one, you’re likely to become a rapid devotee. To learn more about the rare negro chilhuacle, and its number one champion, we spoke with chef Mike Beary, who imports and uses the chiluacles exclusively at his restaurant Zocalito, …

Toast Magazine

A creative celebration of food and ideas, the new UK magazine is a delightful look at the cultural side of gastronomy

You might be thinking the world is already saturated with beautiful, niche print publications glorifying the culinary industry—we know we’ve covered several over the past few years (which still remain worthwhile reads). But UK newcomer Toast has a different take on what makes an exciting story about food and drink. Readers won’t find restaurant reviews, recipes or overly stylized food porn photos here; instead, founders …