creating culture—on and off the plate: untitled at the whitney

For most diners, the dividing line between a good and a great restaurant is an invisible one. Yet those in the industry know that, beyond sourcing the best ingredients or carefully polishing each glass, noteworthy hospitality starts with cultivating a certain kind of culture behind-the-scenes.

When discussing the cultural experience of Untitled at The Whitney on New York City’s west side, one might anticipate a discussion of “culture” with a capital C—of fine art, frozen in a specific space and time. Yet what Chef Suzanne Cupps is excited to discuss is a very different type of culture—a real-time, progressive and ever-evolving effort towards a collective goal.

Read more at RESY.com

beyond the buzz: the rise of no- and low-proof cocktail culture

“Have you ever attended happy hour and skipped out on the drinks? Ordered club soda with lime as a decoy for a gin and tonic? Had to explain to your confused friends (or, god forbid, an attractive stranger) why you’re sticking with water? If so, you’re part of a growing movement of alcohol-aware individuals who are less and less interested in getting buzzed—and the beverage industry is taking notice.”

Read more at LifeandThyme.com

 Image compliments of Seedlip Spirits

Image compliments of Seedlip Spirits

the nomad’s unique blend of high-low hospitality

“The NoMad is a far cry from the sleek, modern aesthetic that one might expect from one of the city’s trendiest spaces. Rather, it serves as a stylish and mysterious refuge from the bustle of the city. Step inside, and you’ll be enveloped in the moody glow of dark wood, rich textiles, and ornate lighting. One could almost call the vibe “old world,” if the environs weren’t typically inhabited by trendy New Yorkers and the international jet set. 

 Image compliments of the NoMad Hotel & Restaurant.

Image compliments of the NoMad Hotel & Restaurant.

But don’t let the posh vibe fool you—The NoMad’s enduring appeal stems from attentive, welcoming service that adapts to a diverse clientele (and it’s no wonder; after all, this is the same team behind World’s Best Restaurant, Eleven Madison Park).”

Read more at RESY.com