Tuju, São Paulo

A restaurant with its own greenhouse, taking farm-to-table to another level

by Jorge Grimberg In São Paulo, a new restaurant has taken the search for local suppliers to the next level. “All we have planted here is eatable, from the greenhouse to the front garden,” Ivan Raslton Bielawski—the eatery’s 29-year-old chef—tells CH. Tuju, located at Vila Madalena (the original bohemian neighborhood of São Paulo) is a symbol of the recent and ongoing evolution of the area, …

Tullamore D.E.W.’s New State-of-the-Art Distillery

The first new "from the ground up" distillery in Ireland in over 100 years

Back in 1954, the distillery for Tullamore D.E.W. Irish whiskey shuttered its doors in midland Ireland’s town of Tullamore. Production didn’t cease, but rather shifted to the famed Midleton Distillery, home of many other Irish whiskies. When the family-run independent distilling organization William Grant & Sons purchased the brand in 2010, they knew it deserved its own home—in its origin city. Some €35 million later, …

London’s Tincan Restaurant

Renowned architecture firm AL_A elevates canned seafood into a modern meal

by Adam Coghlan One of the more intriguing culinary experiments we’ve seen in some time comes from an unlikely source: award-winning architecture and design practice AL_A. With Tincan—a new six-month-long temporary restaurant and shop in London’s Soho area—the establishment aims to source and showcase the finest (tinned) seafood from around the world and to pilot innovations in both design and technology. Although the idea was …