Podcasts about best restaurants

An official with the Iranian presidency spokesperson offered one path to diplomacy with the country. A Supreme Court ruling made it easier for victims of terrorist attacks to sue the Palestinian Authority. A man is in custody after an Ohio congressman's incident on the road. A top Federal Reserve official has joined President Donald Trump's calls to cut interest rates. Plus, we reveal which restaurant scooped the world's top prize in what's known as the Oscars of innovative fine dining.   Learn more about your ad choices. Visit podcastchoices.com/adchoices

El huracán Erick tocó tierra en las costas de Oaxaca como categoría tres, pero afortunadamente las autoridades reportaron saldo blanco. El gobernador de Oaxaca, Salomón Jara, contó que sólo una persona resultó lesionada por la caída de una barda. A casi una semana del ataque israelí a distintas instalaciones nucleares y militares iraníes, este jueves por la mañana un misil lanzado por Irán golpeó el Hospital Soroka, el más importante del sur de Israel. Además… Un túnel de unos usado para transportar droga entre México y Estados Unidos, fue encontrado y clausurado por las autoridades; Gerardo Fernández Noroña se presentó en la Segunda Conferencia Parlamentaria sobre Diálogo Interreligioso en Roma; Los dueños del antro Jet Set llevarán su proceso en libertad; Air India informó que reducirá el número de sus vuelos; La Policía húngara anunció que prohibiría la marcha del Orgullo de Budapest; Ya conocemos el top de The World's 50 Best Restaurants. Y para #ElVasoMedioLleno… La CDMX tiene cuatro nuevos habitantes: unos cachorritos de lobo mexicano. Para enterarte de más noticias como estas, síguenos en redes sociales. Estamos en todas las plataformas como @telokwento. Hosted on Acast. See acast.com/privacy for more information.

Olia Hercules is a Ukrainian-born, London-based chef, food writer, and culinary storyteller renowned for bringing the vibrant flavours and traditions of Eastern Europe to a global audience. Olia trained at Leiths School of Food and Wine and went on to work as a chef de partie at Ottolenghi, later becoming a sought-after recipe developer and stylist. Her debut cookbook, Mamushka (2015), won the Fortnum & Mason Debut Food Book Award and earned her the Observer's Rising Star accolade. She's since published celebrated cookbooks including Kaukasis (2017), Summer Kitchens (2020), and Home Food (2022), each weaving rich cultural narratives into home-style recipes. In response to the 2022 invasion of Ukraine, Olia co-founded the #CookForUkraine initiative, raising over £2 million for relief efforts and earning prestigious awards from Observer Food Monthly, the Guild of Food Writers, and 50 Best Restaurants. Featured among British Vogue's Most Influential Women of 2022, she continues to advocate for her heritage through writing, teaching, and activism. She hosts workshops, writes for major food publications, and has just released her latest book Strong Roots, a family memoir exploring Ukraine's history and hope through generations. It's available here - https://www.bloomsbury.com/uk/strong-roots-9781526662965/Olia Hercules is our guest in episode 501 of My Time Capsule and chats to Michael Fenton Stevens about the five things she'd like to put in a time capsule; four she'd like to preserve and one she'd like to bury and never have to think about again .Strong Roots by Olia is available here - https://www.bloomsbury.com/uk/strong-roots-9781526662965The online Ukrainian seed shop that Olia mentions is here - https://organicseeds.topFor Olia's books, workshops, recipes and articles, visit - https://oliahercules.comFollow Olia Hercules on Instagram: @oliahercules & Twitter/X: @Olia_HerculesFollow My Time Capsule on Instagram: @mytimecapsulepodcast & Twitter/X & Facebook: @MyTCpod .Follow Michael Fenton Stevens on Twitter/X: @fentonstevens & Instagram @mikefentonstevens .Produced and edited by John Fenton-Stevens for Cast Off Productions .Music by Pass The Peas Music .Artwork by matthewboxall.com .This podcast is proud to be associated with the charity Viva! Providing theatrical opportunities for hundreds of young people .To support this podcast, get all episodes ad-free and a bonus episode every Wednesday of "My Time Capsule The Debrief', please sign up here - https://mytimecapsule.supercast.com. All money goes straight into the making of the podcast. Hosted on Acast. See acast.com/privacy for more information.

How can we foster a culture of "unreasonable hospitality" and go above and beyond conventional standards to deliver exceptional experiences? Will Guidara, a distinguished figure in the world of hospitality and fine dining, has not only earned numerous accolades but has also revolutionized the way people perceive dining experiences.  His journey teaches us that creating a culture of "unreasonable hospitality" is all about pushing the boundaries, rewriting the script, and delivering extraordinary experiences. It is a testament to the idea that success transcends ordinary standards and is marked by a relentless commitment to exceeding expectations. Will is recognized for his role as a co-owner of Eleven Madison Park, a three-Michelin-starred restaurant in New York City, which under his leadership, earned the title of the "World's Best Restaurant" in 2017. Beyond his restaurant endeavors, he is a passionate advocate for the 'extra mile' mentality, inspiring individuals and businesses to prioritize people and deliver exceptional experiences. In this episode of The Greatness Machine, Will joins Darius to share insights on his inspiration for prioritizing others, drawing from his experiences with Danny Meyer. He underscores the importance of financial management in the restaurant industry and creating a culture of unreasonable hospitality. Will also touches on personal growth, leadership, and lessons learned from pursuing excellence in the culinary world and writing a book. Topics include: What inspired Will to embrace the idea of serving and prioritizing others Will looks back at his experience working with Danny Meyer Will discusses the importance of managing your finances carefully Creating a culture of unreasonable hospitality The importance of owning up to your mistakes and vulnerabilities as a leader Will talks about their pursuit of becoming the number one restaurant in the world The importance of separating one's identity from their work Will shares the lessons he learned while writing a book And other topics…  Connect with Will: Website: https://unreasonablehospitality.com/  LinkedIn: https://www.linkedin.com/in/willguidara Instagram: https://www.instagram.com/wguidara/  Twitter: https://twitter.com/wguidara Facebook: https://www.facebook.com/WillGuidara/  Connect with Darius: Website: https://therealdarius.com/ Linkedin: https://www.linkedin.com/in/dariusmirshahzadeh/ Instagram: https://www.instagram.com/whoompdarius/ YouTube: https://therealdarius.com/youtube Book: The Core Value Equation https://www.amazon.com/Core-Value-Equation-Framework-Limitless/dp/1544506708 Sponsored by: Huel: Get Huel today with this exclusive offer for New Customers of 15% OFF with code GREATNESS at https://huel.com/GREATNESS (Minimum $75 purchase). ExpressVPN: Secure your online data today with ExpressVPN. Go to expressvpn.com/darius. Indeed: Get a $75 sponsored job credit to boost your job's visibility at Indeed.com/DARIUS. Shopify: Sign up for a $1/month trial period at shopify.com/darius.  Write a review for The Greatness Machine using this link: https://ratethispodcast.com/spreadinggreatness.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Commondment #1, Attract Attention Today we dig into a great way to gaine MASSIVE attention for your restaurant, paid ads on Facebook and Instagram. - Do you need some help driving sales to your restaurant?   I'm the CEO of America's Best Restaurants. We help restaurant owners get the attention they deserve and find more frequent customers! Go to www.americasbestrestaurants.com for help

In the latest episode, Lene, Dan and Vernon discuss a few notable local news stories in Arlington from the past week, including: The big debate on ARLnow pronunciation among locals. Road closures for the military parade. Retail theft possibly involving organized crime. Local restaurants in Arlington gaining recognition around Northern Virginia.

It's the return of a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe and check out the video version of this podcast. Every couple of weeks, Matt invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole.On today's episode, we have an amazing conversation with Tammie Teclemariam. Tammie writes as the Underground Gourmet at New York magazine and combs the city for the most exciting new and historical restaurants. We cover so many topics in this episode, including New York City's frozen yogurt boom, international chain restaurants, and whether Gen Z is really opposed to keeping a bar tab going. We also talk about the recent New York Times 100 Best Restaurants list as well as what Tammie is enjoying in the NYC food scene.Featured on the episode:7 New York City Slices in 5 Hours [Food Time with Matt Rodbard]This City Is Ready for Some Fro-Yo [New York Magazine]Gen Z Doesn't Want to Start a Bar Tab [NYT] A Chain Opening That's Worth Getting Excited About [New York Magazine] 100 Best Restaurants in New York City [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What happens when the coach becomes the one in the hot seat? In this episode of “The Restaurant Prosperity Formula,” we shake things up with a special “Flip the Table” segment. This time, the questions come from restaurant owner Jeff Fitter, a straight-shooting operator with a knack for digging deep and cutting through the fluff. If you've ever wondered how restaurant coaching works behind the scenes, how to become a stronger leader in your restaurant, or how to truly build a business that serves your life — not the other way around — this is the episode for you.

Matt Plapp, CEO of America's Best Restaurants and DRYVER—as well as a regular guest contributor to PMQ—joins the show to discuss the biggest mistakes pizzeria operators are making when it comes to marketing (2:21). Plapp also shares how an early understanding of the internet—and its potential as a marketing tool—helped build his career. Plapp also dives into why you will always see him wearing orange and how that helps solidify his own personal brand. Pizza power forum registration: PizzaPowerForum.com America's Best Restaurants: americasbestrestaurants.com

Today we're bringing you a very special episode indeed as we're joined by Ruth Leigh and Oli Brown, the owners of Updown Farmhouse in Kent which over the last couple of years has become to be recognised as the best restaurant led hotel in the country.What started as a pop-up in a dilapidated 17th-century farmhouse has become a destination in its own right, serving wood-fired dishes that feel somewhere between rustic Italian trattoria and hyper-local British larder. Ruth and Oli talk us through how they built it — from sourcing wild boar from just up the road to accidentally catering half of Kent's weddings (including Ben's mum's). We get into the reality of running a proper country restaurant, how they keep things romantic and real, and what makes Updown's style of hospitality so special.Plus: one dish for the Hall of Fame, the most underrated corner of Italy, and a love letter to anchovies.--------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

A Disney vacation is even more special when you are surrounded by all your friends. This can make getting dining reservations tough when planning for large groups. This week the guys give their top 10 restaurants you should consider the next time you are traveling to Disney with a large party. On the Patreon side the guys get into some Disney news and discuss the new park coming to Abu Dhabi. BECOME A PATREON MEMBER AND GET ACCESS TO THE PRIVATE FACEBOOK GROUP AND WEEKLY EXTRA CONTENT. If you would like to support all of the Disney Dads shows and help us bring you more content commercial free, click the link patreon.com/ddptoday Book your next Disney vacation with Justin and Jamie at Away With Me Travel. Contact them today to start the magical planning process at show@awaywithmetravel.com

You have to get out of your kitchen and out of your restaurant.  You MUST get into rooms like the one I'm with, a room filled with other high energy entreprenuers.   - Do you need some help driving sales to your restaurant?   I'm the CEO of America's Best Restaurants. We help restaurant owners get the attention they deserve and find more frequent customers! Go to www.americasbestrestaurants.com for help

Stephen Grootes speaks to Petri Redelinghuys, Founder at Herenya Capital Advisors and Etienne Vlok - National Industrial Policy Officer for about the local clothing retail sector and the effect of chinese online railers. In other interviews, FYN, founder Peter Tempelhoff talks about the res, which has earned global recognition with three restaurants on the World's 100 Best Restaurants list. The Money Show is a podcast hosted by well-known journalist and radio presenter, Stephen Grootes. He explores the latest economic trends, business developments, investment opportunities, and personal finance strategies. Each episode features engaging conversations with top newsmakers, industry experts, financial advisors, entrepreneurs, and politicians, offering you thought-provoking insights to navigate the ever-changing financial landscape.    Thank you for listening to a podcast from The Money Show Listen live Primedia+ weekdays from 18:00 and 20:00 (SA Time) to The Money Show with Stephen Grootes broadcast on 702 https://buff.ly/gk3y0Kj and CapeTalk https://buff.ly/NnFM3Nk For more from the show, go to https://buff.ly/7QpH0jY or find all the catch-up podcasts here https://buff.ly/PlhvUVe Subscribe to The Money Show Daily Newsletter and the Weekly Business Wrap here https://buff.ly/v5mfetc The Money Show is brought to you by Absa     Follow us on social media   702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/CapeTalk 702 on YouTube: https://www.youtube.com/@radio702   CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/Radio702 CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Commandment #3 of ABR, retain your customers attention, so that you can RETAIN their business. - Do you need some help driving sales to your restaurant?   I'm the CEO of America's Best Restaurants. We help restaurant owners get the attention they deserve and find more frequent customers! Go to www.americasbestrestaurants.com for help

Stephen Grootes speaks to FYN, founder Peter Tempelhoff about Cape Town's thriving culinary scene, which has earned global recognition with three restaurants on the World's 100 Best Restaurants list. The Money Show is a podcast hosted by well-known journalist and radio presenter, Stephen Grootes. He explores the latest economic trends, business developments, investment opportunities, and personal finance strategies. Each episode features engaging conversations with top newsmakers, industry experts, financial advisors, entrepreneurs, and politicians, offering you thought-provoking insights to navigate the ever-changing financial landscape.    Thank you for listening to a podcast from The Money Show Listen live Primedia+ weekdays from 18:00 and 20:00 (SA Time) to The Money Show with Stephen Grootes broadcast on 702 https://buff.ly/gk3y0Kj and CapeTalk https://buff.ly/NnFM3Nk For more from the show, go to https://buff.ly/7QpH0jY or find all the catch-up podcasts here https://buff.ly/PlhvUVe Subscribe to The Money Show Daily Newsletter and the Weekly Business Wrap here https://buff.ly/v5mfetc The Money Show is brought to you by Absa     Follow us on social media   702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/CapeTalk 702 on YouTube: https://www.youtube.com/@radio702   CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/Radio702 CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

 On this week's episode, host Caryn Antonini is joined by Chef Mauro Colagreco in Palm Beach, where he helms Florie's restaurant, delivering the spirit of the French Riviera through his exceptional cuisine. South Florida is Chef's home away from home, as he and his family reside in Menton, France where he operates his acclaimed flagship restaurant, Mirazur, a three Michelin starred restaurant which opened in 2006. Within 6 months of its opening, it was awarded the Gault & Millau revelation of the year and in less than a year received its first Michelin star. Chef Mauro is a multiple award-winning and Michelin-starred chef and restaurateur, driven by instinct and vision. He is passionate about his commitment to the earth and oceans and in 2022 was named Goodwill Ambassador for Biodiversity by UNESCO. In 2020, Mirazur was the first restaurant in the world to obtain the Plastic Free Certificate. Chef Mauro is a chef without borders, operating award-winning and Michelin-starred restaurants throughout Asia, Argentina, France and the US, inspired by the Mediterranean spirit, his multicultural background and his international vision. Chef Mauro has been named Best Chef in the World by his peers and in the same year Mirazur was named Best Restaurant in the World by San Pellegrino's 50 Best.For more information on our guest:mirazur.fr | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Commandment #2 of ABR, Build A Database so that you can BUILD a relationship with your customers. - Do you need some help driving sales to your restaurant?   I'm the CEO of America's Best Restaurants. We help restaurant owners get the attention they deserve and find more frequent customers! Go to www.americasbestrestaurants.com for help

The big catch with a creative business is that the more successful you get, the more your creative endeavour can feel like a chore instead of a passion. But what if there was one thing you could do to ensure the passion stays? Ben Shewry is head chef and owner of multi-award winning Melbourne restaurant, Attica. Attica has been featured several times in the The World's 50 Best Restaurants and has been named the Best Restaurant in Australia. He is also the author of bestseller Uses for Obsession, a memoir about Ben’s experiences in hospitality. With all of this success and all these projects, Ben has definitely found more demands on his time, and yet he still manages to keep that joy and passion with his creative work. Ben shares:

As you know if you're a regular listener, our show goes a lot deeper than travel tips an "best of"s. Our weekly conversations explore many aspects of life (both abroad and at home), and we encourage our listeners to live more daring and authentic lives. But we've had so many requests for an episode about our favorite restaurants, wine bars, and gelato shops, that we finally gave in! Whether you're preparing for a trip to Rome, or just traveling via your earphones, join us for a casual chat on this episode from our archives, al about our favorite places to eat and drink in Rome—and why we love them. ***NOTE: In this spontaneous conversation, Tiffany mistakenly referred to one of her favorite Trastevere restaurants, Meridionale, as Mediterraneo. *facepalm* Check out the delicious southern Italian cuisine at Meridionale on Via dei Fienaroli, 30a. ***The Bittersweet Life podcast has been on the air for an impressive 10+ years! In order to help newer listeners discover some of our earlier episodes, every Friday we are now airing an episode from our vast archives! Enjoy!*** ***Katy's sister Dana has recently been diagnosed with stage 4 agressive brain cancer. To help with the staggering medical costs—her specialist is outside her insurance network—as well of the costs of temporarily relocating to San Francsico for her treatments, please consider donating to her GoFundMe. Anything you can contribute will be extremely helpful. Thank you.*** ------------------------------------- COME TO ROME WITH US: For the third year in a row, we are hosting an intimate group of listeners for a magical and unforgettable week in Rome, this October 2025! Discover the city with us as your guides, seeing a side to Rome tourists almost never see. Find out more here. ADVERTISE WITH US: Reach expats, future expats, and travelers all over the world. Send us an email to get the conversation started. BECOME A PATRON: Pledge your monthly support of The Bittersweet Life and receive awesome prizes in return for your generosity! Visit our Patreon site to find out more. TIP YOUR PODCASTER: Say thanks with a one-time donation to the podcast hosts you know and love. Click here to send financial support via PayPal. (You can also find a Donate button on the desktop version of our website.) The show needs your support to continue. START PODCASTING: If you are planning to start your own podcast, consider Libsyn for your hosting service! Use this affliliate link to get two months free, or use our promo code SWEET when you sign up. SUBSCRIBE: Subscribe to the podcast to make sure you never miss an episode. Click here to find us on a variety of podcast apps. WRITE A REVIEW: Leave us a rating and a written review on iTunes so more listeners can find us. JOIN THE CONVERSATION: If you have a question or a topic you want us to address, send us an email here. You can also connect to us through Twitter, Facebook, and Instagram. Tag #thebittersweetlife with your expat story for a chance to be featured! NEW TO THE SHOW? Don't be afraid to start with Episode 1: OUTSET BOOK: Want to read Tiffany's book, Midnight in the Piazza? Learn more here or order on Amazon. TOUR ROME: If you're traveling to Rome, don't miss the chance to tour the city with Tiffany as your guide!

Welcome back to a farming and butchery special by the man who's been supplying some of the UK's best restaurants for over 2 decades including ST. John, Lyle's, Camille, The Camberwell Arms, and more and has recently opened his own butcher's shop in Bermondsey, the legendary Farmer Tom Jones. We find out how he went from turning down a career being an actor and playwright and then Harry Hill's assistant to becoming the most respected and sought after meat supplier in the country. It's been a tough journey though from; turning his back on his family and their farm, to fighting depression, greed and toxic masculinity in Wales to ripping up the rule book of Farming and deciding to go his own path and heading down to London.....What does it take to produce truly exceptional meat? In this special episode of The Go-To Mise en Place, we head to the fields with fourth-generation farmer and butcher Tom Jones, whose family has been rearing livestock on the Welsh borderlands for over a century. From traditional butchery methods to ethical farming practices, Tom shares what goes into raising animals with care—and how that translates to quality on the plate. We talk dry-aging, nose-to-tail respect, and why provenance matters more than ever in today's kitchens.Whether you're a chef, food lover, or just curious about where your Sunday roast really comes from, this one's for you.------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/Find out more about Farmer Tom here - https://www.facebook.com/farmerthomasjones/ Hosted on Acast. See acast.com/privacy for more information.

What happens when two of the world's most creative chefs meet in the halls of the Louvre? They've cooked for royals, redefined fine dining, and now - they're reimagining chocolate. Join in the conversation with two luminaries of the culinary world: Chef Carmen Rueda Hernandez, recently honored as MENA's Best Pastry Chef 2025 by the Middle East & North Africa's 50 Best Restaurants, and Chef Kelvin Cheung, the visionary behind Dubai's acclaimed Jun's restaurant, renowned for its innovative 'Third Culture' cuisine. Recorded at the iconic Louvre Abu Dhabi, this episode delves into the artistry of fine chocolate, celebrating creativity, culture, and community in partnership with Valrhona. The chefs share nostalgic food memories, their unique approaches to crafting sophisticated dishes, and the significance of storytelling through food.  00:00 Introduction 01:53 Special Edition: Celebrating Fine Chocolate 03:19 Food Memories with Chocolate 06:50 Creating Dishes for the Event 16:35 Challenges and Inspirations in Culinary Arts 23:03 Quick Fire Questions 29:49 Conclusion and Farewell Follow the guests on Instagram:  https://www.instagram.com/chefkelvincheung/  https://www.instagram.com/chefcarmenrueda6 A huge thank you to our partners Valrhona for making this special series possible! www.valrhona.com Please leave us a review on any podcast platform - it's the best way to support the show! Food is Memories ! Learn more about your ad choices. Visit megaphone.fm/adchoices

Commandment #1 of ABR, Attract Attention. - Do you need some help driving sales to your restaurant?   I'm the CEO of America's Best Restaurants. We help restaurant owners get the attention they deserve and find more frequent customers! Go to www.americasbestrestaurants.com for help

Attract, Build, Retain These 3 ABR Commandments need to be the BACKBONE of your marketing, ERR, attention plan! - Do you need some help driving sales to your restaurant?   I'm the CEO of America's Best Restaurants. We help restaurant owners get the attention they deserve and find more frequent customers! Go to www.americasbestrestaurants.com for help

It's May, which means that graduation season, summer visitors, and family reunions are in full swing — so where can you go out to eat with a giant crowd in Las Vegas? Co-host Dayvid Figler puts food influencer Phil Tzeng (AKA Las Vegas Fill) to the test with a series of tricky group dining scenarios, from dietary preferences to splitting the bill. Learn more about the sponsors of this May 22nd episode: Southern Nevada Water Authority Barter Beer + Mall Want to get in touch? Follow us @CityCastVegas on Instagram, or email us at lasvegas@citycast.fm. You can also call or text us at 702-514-0719. For more Las Vegas news, make sure to sign up for our morning newsletter, Hey Las Vegas. Looking to advertise on City Cast Las Vegas? Check out our options for podcast and newsletter ads at citycast.fm/advertise. Learn more about your ad choices. Visit megaphone.fm/adchoices

They skipped the BIGGEST step of the marketing equation...BUILD. - Do you need some help driving sales to your restaurant?   I'm the CEO of America's Best Restaurants. We help restaurant owners get the attention they deserve and find more frequent customers! Go to www.americasbestrestaurants.com for help

Sprawling, beautiful Central Park must be part of your New York City explorations. When checking out Gapstow Bridge or the Balto Statue and an I've-been-walking-all-day hunger strikes, know there are some GREAT food options right in the park.Let's check out the best restaurants in Central Park! We'll dive into some cheap(er) options, a couple of fancy places, and even a great sandwich spot to bring into the park for a picnic.Let's do it.

Let's reach more customers and have more successful promos. - Do you need some help driving sales to your restaurant?   I'm the CEO of America's Best Restaurants. We help restaurant owners get the attention they deserve and find more frequent customers! Go to www.americasbestrestaurants.com for help

So you've got a promotional idea for your restaurant, but what's the PLAN to ensure your success? Today we dig into how our ABR method and our promo 1-sheet helps with this.  - Do you need some help driving sales to your restaurant?   I'm the CEO of America's Best Restaurants. We help restaurant owners get the attention they deserve and find more frequent customers! Go to www.americasbestrestaurants.com for help

Crain's list of the best restaurants offers recs for client dinners, lunch, post-workday drinks with colleagues and even a breakfast meeting option. Reporter Ally Marotti and host Amy Guth discuss about this year's list and the restaurant group betting big on the Loop with new spots anchored to hotels.Plus: Gov. Pritzker shuts door on state funding for revised One Central megaproject, a business-backed group raises $10 million in bid to reshape City Hall, Rivian ups its Illinois investment with supplier park and a hotel group warns of travel hit as Trump administration policies chill tourism.

According to our Nashville subreddit, the Chili's on West End is the best restaurant in town. Or is it? Host Marie Cecile Anderson, producer Daniel Sumstine, and executive producer Whitney Pastorek called up infamous local Reddit troll “rocketpastsix” to learn more about this alleged culinary gem. This episode was recorded live over hot chicken mozzarella sticks and frosty margaritas at — where else? — Chili's on West End. Learn more about the sponsor of this April 30th episode: Aura Frames - Get $35-off plus free shipping on the Carver Mat frame with Promo Code CITYCAST Want some more City Cast Nashville news? Then make sure to sign up for our Hey Nashville newsletter.  Follow us @citycastnashville You can also text us or leave a voicemail at: 615-200-6392 Interested in advertising with City Cast? Find more info HERE.

It's not your sales, it's not your profits, it's likely your lack of ATTENTION. - Do you need some help driving sales to your restaurant?   I'm the CEO of America's Best Restaurants. We help restaurant owners get the attention they deserve and find more frequent customers! Go to www.americasbestrestaurants.com for help

In this episode of the Fake Fans Podcast we talk about Scarra food journey and new LA discoveries. Truly a Food Fans Podcast ep. We also discuss Jodi being a doppelganger & what we've been reading lately

Gregory Gourdet Chef and Founder - Kann and SousòlAuthor, Everyone's Table: Global Recipes for Modern Health - 2022 James Beard Foundation Award Winner2023 James Beard Foundation Award Winner for Best New Restaurant2024 James Beard Foundation Award Winner for Best Chef: Northwest and Pacific RegionCulinary Director Printemps - New York Gregory Gourdet is a three-time James Beard Foundation Award-winning chef, best-selling author, and television personality. He is best known for his award-winning cuisine, bevy of TV appearances, and trendsetting role in the culinary boom of Portland, Oregon.A native of Queens, NY, Gregory attended the Culinary Institute of America, becoming the school's first student to land an internship with celebrity chef Jean-Georges Vongerichten. For nearly seven years, Gregory honed his culinary skills at three of Jean-Georges' trailblazing restaurants, climbing the kitchen ranks to become one of his chef de cuisines. Gregory ran the kitchen at Portland's Departure Restaurant + Lounge for 10 years, leaving in 2019 to focus on opening Kann. An avid traveler and lifelong student of food and culture, Gregory has made a name for himself by infusing methods and ingredients from all over the world, balanced together with his Haitian heritage, and creating signature flavors adored for their seasonality, boldness, complexity, and spice. He was named “Chef of the Year” by both Eater Portland and the Oregon Department of Agriculture, and is a two-time Bravo Top Chef finalist.In 2021, Gregory released his first cookbook, Everyone's Table: Global Recipes for Modern Health, the ultimate guide to cooking globally-inspired dishes free of gluten, dairy, soy, legumes, and grains. The book is a national bestseller and a 2022 James Beard Award winner for Best General Cookbook. August 2022 brought about the opening of Kann, a live-fire dinner house that showcases traditional Haitian flavors alongside dishes inspired by the cuisines of the African and Caribbean diaspora. Kann was quickly recognized by Eater, The New York Times, and Robb Report as a “Best New Restaurant”; Esquire named Kann the #1 “Best New Restaurant in America.” Portland Monthly and The Oregonian also named it restaurant of the year. Kann was named the James Beard Foundation Awards 2023 “Best New Restaurant.”In September of 2022, Gregory opened Sousòl, Kann's subterranean sibling cocktail bar. Sousòl draws inspiration from the greater Pan-Caribbean for its food and drink menu. It also features a full zero-proof menu for an inclusive experience for drinkers and non-drinkers alike. In 2023, Sousòl was named one of Esquire's “Best Bars in America.”In 2024, Gregory's culinary career was recognized by the James Beard Foundation Awards, which named him “Best Chef: Northwest and Pacific.” The same year, Kann was featured on the inaugural “25 Best Restaurants in Portland, OR Right Now” list by The New York Times and was featured on La Liste's 2025 list of the world's best restaurants. In his role as Culinary Director of Printemps New York, opening March 2025, Gourdet will oversee five concepts, ranging from fine dining to a casual cafe—each a celebration of artistry, unparalleled quality, innovation, culture, and creativity.Gregory sees food as nourishment and is committed to moving the restaurant industry forward sustainably and equitably. He is a member of the US State Department's American Culinary Corp. He is also an ambassador for the Marine Stewardship Council.He spends his spare time trail-running in the woods for hours.Gregory is a proud member of the LGBTQ+ community and openly gay. He is a member of Alcoholics Anonymous and Ben's Friends, a national recovery group for the restaurant industry.

This is an audio file of an amazing video we posted this week. If you want to watch it, head over to my YouTube Channel. What happens when you finally get out of your own way?  In the Season 2 premiere of Heroes of Hospitality, Matt Plapp and David Scott Peters travel to Columbus, Ohio, to meet Avery, a third-generation restaurant owner who transformed a struggling $500K pizzeria into a $5 million powerhouse using restaurant systems, scalable leadership, and smart storytelling. Avery is a standout example of independent restaurant success. After walking away from a promising tech career at Apple, he took over his family's business and quickly realized that hustle alone wasn't enough. Stuck in the kitchen, doing everything himself, he was heading toward burnout just like his father. What changed? He let go. Avery documented every role, empowered his team, and implemented accountability systems. He built a brand rooted in storytelling and a restaurant culture where standards are known and lived every day. Today, he's not stuck behind the oven. He greets guests, leads with vision, mentors other operators, and runs a thriving $5M business that still honors family, legacy, and community. If you're a restaurant operator searching for a real-world restaurant turnaround story, this is your roadmap. - Do you need some help driving sales to your restaurant?   I'm the CEO of America's Best Restaurants. We help restaurant owners get the attention they deserve and find more frequent customers! Go to www.americasbestrestaurants.com for help

If you don't launch your weekly promos right, you shouldn't expect results! - Do you need some help driving sales to your restaurant?   I'm the CEO of America's Best Restaurants. We help restaurant owners get the attention they deserve and find more frequent customers! Go to www.americasbestrestaurants.com for help

Choose your enviroment by choosing what you focus on and talk about. - Do you need some help driving sales to your restaurant?   I'm the CEO of America's Best Restaurants. We help restaurant owners get the attention they deserve and find more frequent customers! Go to www.americasbestrestaurants.com for help

Si vous aimez mon univers, sachez que je propose des réflexions personnelles sur les sujets abordés ici (à savoir l'amour, la nourriture, la sexualité…) dans une newsletter qui s'intitule La vie gourmande. Aujourd'hui, j'ai le plaisir de recevoir Bruno Verjus.Bruno est le chef du restaurant Table, qui a été classé 3ème meilleur restaurant du monde au classement The World's 50 Best Restaurants 2024 et auréolé de deux étoiles (et une étoile verte) par le guide Michelin.Dans cet épisode, Bruno raconte l'enjeu qu'il y a eu pour lui à s'échapper de Roanne où il est né, ainsi que le rôle que les livres ont tenu tout au long de sa vie, notamment pour le faire voyager dans le temps et l'espace.Cet autodidacte au parcours hors norme explique aussi comment est née son envie de nourrir et la cuisine qu'il entend servir : une cuisine du vivant, qui prend soin, suscite le désir et exalte les émotions.Mais avec Bruno, nous avons également discuté de son regard sur les classements et distinctions gastronomiques, de techniques de cuisson qui permettent de tromper le cerveau et de la manière dont il aborde les requêtes plus ou moins fantaisistes de ses clients.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Is it time for a musical artist union? New music from DJO is making waves. A big win for Oakland, and our tummies! Worrying too much? And Carrie Underwood has good taste in movies.

We talk with Jeff Galli, the General Manager and co-owner of Campione, a roman kitchen that was named to the New York Time's 50 Best Restaurants in the U.S. list in 2023, and was the first restaurant in the state to receive that sort of national attention. In this episode we explore the philosophy that underpins Jeff's exceptional approach to hospitality; his background in food and beverage; and the founding of Campione Roman Kitchen, We also discuss restrooms, tile floors, and the yellow bitter conundrum, so this episode has a little something for everyone. RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberCampione Roman KitchenCampione InstagramTOPICS & TIMES:Reservations (1:13)Running a Restaurant in Livingston (3:17)Jeff's Background (4:55)Making the Move to Livingston (10:10)Finding Campione (16:09)In The Service Of Others (25:12)The Importance of Bathrooms (28:14)NYT 50 Best List (33:00)Analog Restaurants (36:42)Yellow Bitter Conundrum (46:37)Redefining the Industry (56:11)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

Our guest is Thomas Frebel who is the creative director at Noma https://noma.dk/.  Noma is the famed restaurant in Copenhagen with numerous accolades, including three Michelin stars and The World's 50 Best Restaurants' No.1 spot.Since its opening in 2003, Noma's chef/owner René Redzepi has been inspiring the world through his strong philosophy of cooking with Nordic traditions and his never-ending pursuit of creativity.  Noma's landscape has reached far beyond Nordic countries and Redzepi and his team have been actively exploring various food cultures in the world, including Japan.Since Thomas joined Noma in 2009, he has been working closely with Chef Redzepi and served as the executive chef at Noma's restaurant project in Tokyo called INUA.  He joined us in Episode #338 and discussed his experience at INUA, Noma's pop-up dinners in Kyoto in spring 2023 and many other topics.In this episode, Thomas is back to talk about Noma's latest pop-up dinner in Kyoto that ran for 10 weeks from September to December 2024.  He will share with us the new discoveries and flavor development by the Noma team in Kyoto, this time in the fall, and also what is the future of Noma going to be after the pop-up up and much, much more!!!

We hear from the two candidates for state superintendent. We learn about some of Milwaukee's best restaurants. We explore some of Wisconsin's weirdest museums.

In this episode, Cahner and Delaney share their latest local adventures and discoveries in Omaha. Cahner shares her visit to Earl and Gray in Bennington, revealing the bittersweet news of their upcoming storefront closure. The duo dives into their experiences at the last home men's Creighton basketball game and the Omaha Performing Arts Broadway season reveal, highlighting upcoming shows like "The Notebook" and "Mrs. Doubtfire." They also discuss their ambitious Irish bar crawl, where Delaney visits ten bars in one day, and the charming atmosphere of Brazen Head.   Listeners can look forward to recommendations for clean eating spots like Rooted Table and The Grove, as well as insights into the vibrant local events happening this weekend, including the Midtown Pickle Party and the Castle Core Spectacular at Joslyn Castle. 02:15 - Breakfast at Hardy Coffee 04:30 - Earl and Gray Store Closing Announcement 07:20 - Secret Project Launch Date Revealed 10:00 - Creighton Basketball Game Experience 13:45 - Omaha Performing Arts Broadway Season Reveal 17:30 - Irish Bar Hopping Adventure 20:15 – A-Priori DJ Night & Community Building 23:40 - Shopping at Four Sisters 26:00 - Cafe Postale Work Session & Food Review 28:45 - Best Restaurants for Healthy Eating 31:30 - Untamed Kitchen Closure 34:10 - List of Local Small Businesses to Support (blog post linked below!) 36:20 - Upcoming Events in Omaha 80+ Small Businesses to Shop in Omaha: https://omahaplaces.com/shop-local-omaha/ Event Links: Midtown Pickle Party: https://omahaplaces.com/event/midtown-pickle-party/ Bands & Brews: https://omahaplaces.com/event/bands-brews/ Singer-songwriter Showcase at NOMA: https://omahaplaces.com/event/singer-songwriter-showcase-night/ Castlecore Spectacular at the Joslyn Castle: https://omahaplaces.com/event/castlecore-spectacular/ |Instagram | |TikTok| | Youtube | | Subscribe to our newsletter| |Visit our website| A Hurrdat Media Production. Hurrdat Media is a digital media and commercial video production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network and learn more about our other services today on HurrdatMedia.com. Check out other shows on the Hurrdat Media Network: https://hurrdatmedia.com/network/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Home to cult favorites, hidden gems and family-run eateries, the Northland's culinary scene is brimming with cultural diversity. Here's where to eat and drink like a local, north of the river.

In today's episode of The Second in Command podcast, co-host Sivana Brewer is joined by Doug Smith, Vice President and COO of America's Best Restaurants.This episode does a deep dive into Doug's personal and professional journey, as well as the triumphs and challenges he has weathered along the way. He shares candid stories from his career, revealing pivotal moments that shaped his leadership philosophy and mindset. From balancing high-pressure responsibilities to managing personal emotions, his reflections offer a glimpse into the complex realities of navigating a demanding role while staying true to core values.You'll gain valuable insights into fostering a supportive and empowering work environment, and learn the importance of leading by example, promoting a culture of openness, and encouraging innovation from every level of the organization.This episode offers actionable advice on creating space for creativity, learning from failure, and cultivating meaningful professional relationships. It's a must-listen for anyone looking to elevate their leadership style and build stronger, more connected teams.If you've enjoyed this episode of the Second in Command podcast, be sure to leave a review and subscribe today!Enjoy!In This Episode You'll Learn:Doug's background in radio, including on-air, sales, and marketing, and his initial reluctance to delegate tasks.The importance of taking risks and having a visionary leader like Matt [Plapp, CEO], who is willing to invest significantly in their ideas.Why Doug believes that leading from the front and creating a supportive environment for his team is crucial.His personal experiences learning to delegate and trust his team, which has led to significant improvements in efficiency and job satisfaction.And much more...Resources:Connect with Doug: Website | LinkedInConnect with Cameron: Website | LinkedInGet Cameron's latest book "Second in Command: Unleash the Power of your COO"Get Cameron's online course – Invest In Your Leaders

Matt Plapp, CEO of America's Best Restaurants, shares his journey from growing up around restaurants to creating a marketing firm that helps independent restaurants thrive. He emphasizes the importance of storytelling, attention, and a structured marketing strategy to engage customers and build loyalty. Matt discusses the challenges restaurant owners face and how leveraging technology can simplify marketing efforts. He advocates for creating themed marketing days to maintain consistency and engagement with customers. In this conversation, Matt Plapp discusses the intersection of technology and marketing in the restaurant industry, emphasizing the importance of leveraging social media and digital tools to engage customersCheck out Matt: https://mattplapp.com/

Join Mike, Pam, and Rikki today as we tackle some fun Listener Questions! Today, we give some advice on adult dining around Walt Disney World for a group that usually has kids in tow and has to stick to chicken tenders, but not this time! Also, we discuss things to do at Disney's Coronado Springs Resort other than eating, drinking, and swimming! This is a fun place to stay! We also talk about golfing all around Walt Disney World, and hit on visiting Epcot's Flower & Garden Festival for a first-time visitor! This and much more on today's show! Please come join the BOGP Clubhouse on our Discord channel at www.beourguestpodcast.com/clubhouse!  Thank you so much for your support of our podcast! Become a Patron of the show at www.Patreon.com/BeOurGuestPodcast.  Also, please follow the show on Twitter @BeOurGuestMike and on Facebook at www.facebook.com/beourguestpodcast.   Thanks to our friends at The Magic For Less Travel for sponsoring today's podcast!

Eli, Marisa and Dave continue their 100-episode celebration with more highlights from the Tasties, including their Best Bites from the event, and there were a ton of savory and sweet eats to choose from. Plus: the debate over the best restaurants in the city has been reignited thanks to Philly Mag's annual list, but this time, we have an inside look at the process from Dave.  We're still on a high from The Tasties, and we want to hear what you loved the most! Email deliciouscitypodcast@gmail.com and let us know what your favorite moments were so we can make them bigger and better next year.  (00:00) Who was best dressed at The Tasties, and what does “Philly Fancy” mean? (06:32) Dave explains how he got involved in Philadelphia Magazine's list of The 50 Best Restaurants, and Eli has *opinions* on this year's ranking (39:05) Best Bites from the Tasties, part 2! Ice sculptures, sweet treats and more (52:02) Listen to the Tasties theme song, sung live at the ceremony (57:46) The Sauce: restaurant openings, Dave's wagyu event, and Philly Mag's Wine and Dine featuring a live podcast with Delicious City THIS THURSDAY at the Kimmel Center And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: We're thrilled to welcome Soom Tahini to the Delicious City family! As the gold standard in tahini, their commitment to quality and flavor is the perfect match for our celebration of Philly's incredible food scene. If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs.

Some of the world’s most creative people seem to have no trouble staying creative while the rest of us find it a constant challenge. But what if there were simple things you could be doing to lift the load and make being creative fun again? This is why I’ve asked creative powerhouse Ben Shewry to return to the podcast. Ben Shewry is head chef and owner of multi-award winning Melbourne restaurant, Attica. Attica has been featured several times in the The World's 50 Best Restaurants and has been named the Best Restaurant in Australia. He has also won The Age Good Food Guide’s Restaurant of the year 3 times, Chef of the Year twice, has earned 3 Michelin stars, been featured on the Netflix Series Chef’s Table and so much more. What you probably didn’t know about Ben is that he is also a brilliant writer. His latest book, Uses for Obsession, is a memoir of his experiences in the hospitality industry. With all of this success and all these projects, Ben has definitely found more demands on his time, and yet he still manages to keep that joy and passion with his creative work. Ben shares:

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What Restaurants Have The Best Breads? Jbird Weighs In Learn more about your ad choices. Visit podcastchoices.com/adchoices