At a glance, chef Vivek Surti seems to have had a meteoric climb at his Germantown restaurant Tailor, where he shares his first-generation American’s version of his ancestral Gujarati cuisine in a jovial dinner-party atmosphere. But his path to becoming an award-winning restaurateur and chef…

With her series “The People’s Places,” contributor Jennifer Justus provides short takes on longtime local restaurants, markets and bars that deserve another look. See more installments at our Bites blog.

  • Updated

Two decades ago, the local landscape for anyone searching for organic and local groceries was pretty bleak. Kroger stocked more generic Cost Cutter beer than organic produce, and Whole Foods had yet to roll into town to separate desperate shoppers from a good portion of their paychecks. John…

  • Updated

It feels like a massive tear forms in the space-time continuum the moment you walk through the glass door of Blue Stripes Urban Cacao. A devil pops up on one shoulder, an angel on the other. Suddenly you’re being torn between indulgence and restraint, hunger and health, chocolate and cacao.

  • Updated

A little more than a year ago in a Scene story about culinary education, Nashville restaurateur Randy Rayburn addressed the problems with finding qualified staff. “The status of workforce staffing for the hospitality industry has been at emergency levels for five years, and I’m not just cryi…

  • Updated

It feels like a massive tear forms in the space-time continuum the moment you walk through the glass door of Blue Stripes Urban Cacao. A devil pops up on one shoulder, an angel on the other. Suddenly you’re being torn between indulgence and restraint, hunger and health, chocolate and cacao.

  • Updated

A little more than a year ago in a Scene story about culinary education, Nashville restaurateur Randy Rayburn addressed the problems with finding qualified staff. “The status of workforce staffing for the hospitality industry has been at emergency levels for five years, and I’m not just cryi…