The Dutch creative collective Steinbeisser (which translates to “biting on rock”) was founded in 2009 by Jouw Wijnsma and Martin Kullik. In 2012, the pair formed the Experimental Gastronomy Project, a string of fine dining events designed to dismiss preconceived notions about dining out. Guests would sip from intricate, artist-made cups and eat from plates with mountainous ridges through them or boards crafted to look …
Described as a “charity dinner for the environment,” SEATED—a communal supper series held at Pittsburgh restaurant The Vandal (in collaboration with small-batch ceramics maker Bombabird and local shop Oatmeal)—will aim to be as eco-friendly as possible, while championing the craftspeople involved. The meal will commence later this year in two sessions, with drinks and light bites preceding the first seating (as appetizers) and succeeding the …
At 19 years old, Flynn McGarry admits he always dreamed of opening a restaurant—a goal he deemed lofty when he began cooking at 12 years old. But now he has Gem: a home-like venue hidden along Forsyth Street in Manhattan. Here, the chef and his team serve two seatings of 12, Tuesday through Saturday. Being closed on Mondays and Sundays is important for the chef—for prepping …
