Are Restaurants Too Shaken to Be Innovative?

09/28/22 • 22 min

1 Listener

Mark, Melissa, and Kate question if the restaurant industry can be groundbreaking again, what diners really want, go-to spots, and an insatiable craving for the past.

View this episode's recipe and show notes here: https://www.bittmanproject.com/p/restaurants1

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.

Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Questions or comments about the show? Email [email protected].

Hosted on Acast. See acast.com/privacy for more information.

Mark, Melissa, and Kate question if the restaurant industry can be groundbreaking again, what diners really want, go-to spots, and an insatiable craving for the past.

View this episode's recipe and show notes here: https://www.bittmanproject.com/p/restaurants1

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.

Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Questions or comments about the show? Email [email protected].

Hosted on Acast. See acast.com/privacy for more information.

Previous Episode

Victor Hazan Remembers the Wonderful Marcella

Mark and Kate talk to Victor Hazan about having empathy for ingredients, pedagogy vs. mastery in cooking, and what made Marcella Hazan so extraordinary.

View this episode's recipe and show notes here: https://www.bittmanproject.com/p/victor-hazan

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.

Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Questions or comments about the show? Email [email protected].

Hosted on Acast. See acast.com/privacy for more information.

Next Episode

Jacques Pépin: A Rare Breed of Chef AND Cook

Mark and Kate talk to Jacques Pépin, one of the originators of home cooking, about working in his mother's restaurant kitchen, choosing a job at Howard Johnson's over one with President Kennedy, and cooking with your gut.

View this episode's recipe and show notes here: https://www.bittmanproject.com/p/pepin

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.

Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Questions or comments about the show? Email [email protected].

Hosted on Acast. See acast.com/privacy for more information.