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joseph stinchcomb, oxford mississippi, cocktail bar oxford mississippi

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

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

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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ariel turner greenville writer, where to eat takeout curbside in greenville south carolina

Restaurants saved my life. Now it’s time to save them.

There’s a reason the meal shared by restaurant staff pre-shift is called “family meal.” Many families have crests, a tartan, a flag, a distinguishable nose, a fiery temper as their identifier. They have traditions at holidays, family recipes passed down through generations, and stories they tell at gatherings. That bond,

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raleigh restaurants, where to find takeout raleigh, where to find takeout durham

To All The Restaurants I’ve Loved

I’ve sat in your booths and at your bars, celebrating new jobs, toasting new friends, and mourning lost relationships. I’ve popped in for a quick bite or lingered for hours. I’ve requested favorite waiters, ordered way too much, and taken far too many food photos.  I’ve also worked in your

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