CSP Times’ Post

Who doesn't love a little mystery or a big reveal? Secret cocktail menus are trending among couples, many of whom can't seem to settle on just *one* signature sip. The ways to incorporate this trend are endless: put a hidden note on the ceremony program, or designate a few people to order the beautifully garnished bevy and spread the word. Your secret cocktail also needs a chic name, like the restaurant where you had your first date. #weddingtrends #secretcocktail #latenightsnack #nhweddings #weddingvenue #weddingplanning #castletonweddings #windhamnh

Issa Rae has partnered with Yonnie Hagos and Ajay Relan to open Somerville, a Black-owned restaurant in South Central LA that celebrates the area's 1940s jazz scene. The full-service restaurant offers American cuisine, craft cocktails, and live music, drawing inspiration from the cultural vibrancy of Black South LA and the iconic Dunbar Hotel. The menu, crafted by chef Geter Atienza, features dishes like scallop crudo and lamb shank, with a focus on honoring the past while looking forward. https://lnkd.in/gSUxuEUu

Issa Rae has partnered with Yonnie Hagos and Ajay Relan to open Somerville, a Black-owned restaurant in South Central LA that celebrates the area's 1940s jazz scene. The full-service restaurant offers American cuisine, craft cocktails, and live music, drawing inspiration from the cultural vibrancy of Black South LA and the iconic Dunbar Hotel. The menu, crafted by chef Geter Atienza, features dishes like scallop crudo and lamb shank, with a focus on honoring the past while looking forward. https://lnkd.in/gSUxuEUu

Frankfurt Restaurants and where to find a plethora of International Flavours! The article is divided by cuisine to simplify finding whatever you're craving. #frankfurt #bestrestaurants

Pete Wells spears the clichés in this scathing article that has illustrations to match. "... Brains are big in other restaurants on the list. Rasmus Munk, chef of the eighth-best restaurant in the world, Alchemist, in Copenhagen, pipes a mousse of lamb brains and foie gras into a bleached lamb skull, then garnishes it with ants and roasted mealworms. Another of the 50 or so courses — the restaurant calls them “impressions”— lurks inside the cavity of a realistic, life-size model of a man’s head with the top of the cranium removed. ... ... But the list is dominated by places that normal people can’t get into, where the few diners who will go to almost any length for reservations will go home feeling bloated and drunk. They are not restaurants, or not just restaurants. They are endurance tests, theatrical spectacles, monuments to ego and — the two most frightening words in dining — “immersive experiences.” ... ... One well-traveled diner told me about a recent, four-hour meal at Disfrutar, in Barcelona — No. 1 this year. He said he was “blown away” and at the same time he never wants to go back. “It was an assault, and not fun,” he said. ... ... Whether the World’s 50 Best seeks out these spectacular spectaculars or has simply been hijacked by them is impossible to tell. The list’s website is a model that should be studied by anyone who wants to arrange words that sound important and don’t mean anything. ... ... The contradiction at the core of the list is that it has become a publicity machine that directs enormous amounts of attention and business toward some of the least-accessible dining rooms in the world. The chefs may fool themselves into believing that they’re operating idea factories, that they’re offering intellectual journeys and emotional wallops. But they’re really just competing for votes on a listicle that will reduce whatever they achieve in the dining room to strings of clichés on the World’s 50 Best Website. ..." https://lnkd.in/eihY5Skc

At Lucciola, we live by three principles that guide everything we do: Empathy: We understand that dining is about more than just food—it’s about connection, memories, and the joy of shared experiences. We listen to our guests and tailor every detail to create a moment that feels personal. Focus: Our approach to cuisine is rooted in authenticity. By focusing on the essential, we create dishes that honor tradition while elevating the dining experience to something modern and memorable. Impute: Every dish, every interaction, every detail is a reflection of our commitment to quality. From the first taste to the last impression, we ensure that our guests leave with a sense of care and attention that goes beyond expectations. Our goal is to not only serve food but to create an atmosphere where passion and authenticity meet creativity, always with our guests in mind. Alberto Ghezzi Michele Casadei Massari #ItalianCuisine #CulinaryExcellence #FineDining #EmpathyInDining #AuthenticFlavors #DiningExperience #ChefDriven #Hospitality #InnovationInCuisine #QualityMatters

Bocconcino Restaurants team plans opening in London’s Notting Hill Gate: Moscow restaurateur Mikhail Gokhner, who is behind the Bocconcino pizzerias in London’s Soho and Mayfair, is planning an opening in Notting Hill Gate, Propel has learned. Gokhner – who opened a new seafood restaurant, Osteria Del Mare at 366 The Strand, last month – is understood to have lined up an opening on the former Zizzi site at 2-6 Notting Hill Gate. Bocconcino made its debut in the UK in November 2014, in London’s Mayfair at 19 Berkeley Street. Inspired by the quality pizza and Italian cuisine Gokhner experienced in Forte dei Marmi, a seaside town in northern Tuscany, Bocconcino specialises in authentic wood-fired pizza and freshly made pasta dishes featuring premium, seasonal ingredients. In September 2023, the business opened a second site under the concept at 59 Great Marlborough Street, Soho.

Michelin Stars: A Branding Recipe for Success? Ever wonder what it takes to earn a Michelin star? ️ Our latest blog dives into the history of these coveted awards, their impact on restaurant branding, and the exciting rise of African cuisine on the Michelin scene! In this article, you'll discover: —The surprising origins of Michelin stars —How a Michelin star can skyrocket your restaurant brand —The debate surrounding Michelin's focus —Why African cuisine is the next big thing in fine dining Are Michelin stars the ultimate mark of a successful restaurant? Let us know your thoughts in the comments! Read the article: https://lnkd.in/dw-hszbM #MichelinStar #RestaurantBranding #AfricanCuisine #FoodTrends

"A memorable cocktail can make or break your guests' experience." Content: Ask your guests about their favorite dining experiences. Odds are, they’ll mention the cocktails. Here’s why: Drinks are often the first impression (pre-meal) and the final moment (post-meal). Signature cocktails are more likely to be shared on social media than any dessert or main course. A great cocktail lingers longer in memory because it’s an emotional connection—taste, presentation, and the ambiance it creates. But too many venues miss this opportunity by offering generic drinks that lack wow-factor. Don't be one of them. Elevate your guest experience by prioritizing your bar program as much as your kitchen. 👉 Visit our website https://lnkd.in/gxKurzGt for more info! #CocktailInnovation #GuestSatisfaction #BeverageExcellence #BarExperience #FBDStrategy

Exciting times ahead