Local, Not Local

A deeper dive into the lives of folks who know, love, and/or work with food and beverage in communities across the U.S. from small towns to bustling metropolises. Some people you may know, but we hope to be the first to introduce you to someone new.
joseph stinchcomb, oxford mississippi, cocktail bar oxford mississippi
Taylor Meadows

At the Table with Joseph Stinchcomb, Beverage Director at Saint Leo in Oxford, MS

In 2019 because of Joseph Stinchcomb’s creative cocktail menus, Saint Leo Restaurant was named a James Beard award semifinalist for Outstanding Bar Program. He was Southern Foodways Alliance Smith Fellow in 2019. You’ll often find Green Chartreuse in his cocktails, as it is one of his favorite liqueurs. Joseph Stinchcomb

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chef mamusu, africanne on main, where to eat richmond va, african food in richmond
Eileen Mellon

Meet Ida Mamusu, chef-owner of Africanne on Main

A yellow, red and green sign hangs outside chef-owner Ida Mamusu’s Africanne on Main that reads, “We’re Open.” After shutting the downtown eatery’s doors for two months in response to the pandemic, the by-the-pound lunch spot known for akara bean cakes and West African cuisine recently reopened. We talked with

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twisted soul cookhouse, black owned businesses, where to eat atlanta
Taylor Meadows

Black-Owned Restaurants that You Can Support

We would be remiss if we didn’t acknowledge the current state of affairs in our community and world. One of the first steps in making change is to acknowledge that we are a White-owned company that recommends restaurants and bars. We are extremely privileged to have the opportunity to frequent

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snapfinger farm, food fight ga, where to eat atlanta
Angela Hansberger

A Georgia Baker Takes a Food Fight to the Next Level

Before the raging COVID-19 pandemic, Jason Kemp was the smiling face pouring interesting wines behind Decatur’s Deer and the Dove. He currently refers to himself as furloughed Bar Manager-now-stay at home dad and avid homeschooler & gardener. “Needless to say, I’ve had a good deal of time to think about our

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justin burke samson, charlotte pastry chef
Justin Burke

Justin Burke on how to be a restaurant lifer without restaurants

“I think these Brussels are still ok, but we should use them for dinner tonight before they turn,” I say as I rummage through the cooler during our regular morning menu discussion. Keeping notes on my flour encrusted iPhone, we have Santa Maria-style tri-tip, blackeyed peas en brodo, charred Brussels

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