Eat

The Standard

Chewing the Fat with Adam Rawson: For the Love of Summer and Winter

London-Eat

Adam Rawson just got home after a long day of testing recipes for his soon-to-open restaurants. Adam is the Executive Chef of Isla and Double Standard, the restaurant and street facing bar, respectively, on the ground floor of The Standard, London. During this interview he proved to be a more than capable multi-tasker as he managed to offer precise explanations about his restaurants as a spirited baby and a poor phone connection grapple for his attention offering thus an insight into the mind and process of the chef.

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The Standard

Yes Is a Forward Word, It Moves Us Into the Future.

Eat

Yes is a forward word. And this profound word comes to us from ceramicist and herbalist Yiyi Mendoza. In 2017, she and her husband, Adam Elabd, moved to Troy, New York and harnessed their collective two decades of expertise on herbs and fermentation and started Yesfolk—producers and purveyors of probiotic fermented beverages, which are not available at The Standard, East Village. 

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The Standard

Chefs Stand Up: Gerardo Gonzalez on the Catalyst Causing Him to Leave NYC

Miami-Eat

We first met Chef Gerardo Gonzalez last fall when he generously shared with us his short list of New York restaurants. Just one year later, he’s in the midst of an enormous life transition, forgoing the rigidity of running his Chinatown post for a period of travel and special projects — neither of which have yet been formalized. On the very first week of his journey, as we chat with Gerardo, he reflects on his time in New York and expounds on his decision to take a break from it. 

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The Standard

Standard Staff Meal with Dalad Kambhu

New York-Eat

The staff meal or family meal is an essential part of the well-being of any restaurant, kicking off the first of the Standard Staff Meal series—we invite Dalad Kambhu chef owner of Kin Dee Berlin (which is already renowned in the Berlin food circles for having one of the best staff meals) to cook a meal for the staff of The Standard, East Village while discussing everything from diversity to being an Asian with a Michelin star, from the smell of meat to what food she would be, if she were food. 

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The Standard

Brownsville Community Culinary Center: For the Neighborhood, Not a Destination

New York-Eat

We speak to Brownsville Community Culinary Center, a non-profit committed to changing the undeserved neighborhood, co-founder Lucas Denton about creating a world-class restaurant for the neighborhood rather than a foodie destination...

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The Standard

THE KING OF SOURDOUGH TAKES THE STANDARD

New York-Eat

In New York, baker Max Blachman-Gentile has become sort of the king of sourdough. But leaving it at that would be undermining the complicated and experimental nature of his bread practice....

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