Kaizen

Call them “ghost”, “virtual,” or “cloud” kitchens. Regardless of the name, the idea of restaurants with their own menus and brands but no on-site dining was already taking off in 2019. The pandemic of 2020 has only accelerated the trend, sometimes without much transparency. A single kitchen may prepare several types of food under myriad brands with availability limited to third-party delivery services with steep fees. Kaizen, named for the Japanese idea of quality improvement, lives up to its name with a better version of a virtual restaurant focused on sushi. Continue reading “Kaizen”

MATCH Cuisine & Cocktails

At the southern edge of Hance Park, a mid-rise building formerly known as the Lexington Hotel has spent most its history as a boring beige box. The property was occasionally redeemed, however, by some unexpected bursts of brilliance from its restaurant. When the hotel was a Best Western, the kitchen served standard American fare but had a secret Indian menu available to those savvy enough to request it. Later, it became home to Cycle, a series of pop-up engagements in which its kitchen was taken over by a changing cast of local chefs. Continue reading “MATCH Cuisine & Cocktails”

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