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As the staffing crisis continues to hit restaurants, a number of chef-led initiatives are aiming to address some of the problems that may have caused it. Here's a round-up of some of the schemes set up to make a difference.
What's on the menu Open from 7 a.m. to 9 p.m. District will serve breakfast, lunch and dinner featuring a variety of menu options such as biscuit sandwiches, breakfast tacos, salads, sliders and donuts all day. Also on the menu will be cocktails, frozen alcoholic beverages, beer and District's own roasted coffee from New Orleans. "We would consider ourselves multigenerational in that what kid doesn't like to see chocolate milk poured on draft with a donut, and what adult isn't going to appreciate a whiskey craft cocktail right next to it," Vogel said. French restaurant Elvie's and Spe...
Chefs and editors share their go-tos.
Type keyword(s) to search Every item on this page was carefully chosen by a Veranda editor. We may earn commission on some of the items you choose to buy. Stephen Kent Johnson The Field Trip That Connected Me to the Artistic Spirit and Wonders of the South One editor road tripped through four Southern cities that embody the region’s history, creativity, artistic talent, and impeccable design for a truly inspiring getaway. Jan 29, 2021 Like any design enthusiast, I have been craving creative inspiration and exploration beyond the four walls that have been my faithful refuge thi...
photo: Jennifer Causey This year, wintertime oyster roasts will feature smaller gatherings of close family, rather than the typical bunches of friends and bottomless bushels. But that doesn’t mean you want to slack on the details. We asked some of the South’s oyster roast aficionados to share their secrets for everything from transporting the bivalves to building a fire to discarding the shells. Follow their rules for a guaranteed shucking good time. Choose the right oyster for your crowd. Given that we’re still in pandemic times and your oyster roast crowd will be limited to a few c...