The Why – Part One
Beyond the techniques, recipes, and skills. Chef David Mau explores deeper meanings behind cooking, creativity, and passion in the kitchen.
The Five Worst Reasons to Open a Restaurant
First off, owning a restaurant is a lot like owning a car or a house. You’re gonna say you own it, but in fact, you’re probably just making the payments. And more importantly, at least at the outset, your shop will own you just as much as you supposedly own it. That is a fact.
Getting The Edge On Your Local Watering Hole
Your knight in shining armor, doing battle with The House, is your friendly neighborhood bartender.
Love And Loss At Santa Anita’s Turf Club
A heartfelt eulogy for Santa Anita’s iconic Turf Club, this piece walks through grief, nostalgia, and a last toast to a vanished legend.
Epic Tiki Charm At The Tonga Room
Hidden in the depths of San Francisco’s Fairmont Hotel, the Tonga Room is a tiki treasure brimming with kitsch, cocktails, and history.
The Rise of Ryes
From the Whiskey Rebellion to the return of rye on the modern back bar, this sharp and slightly buzzed ode to America’s original spirit.
The Why
“Because to each one of us is given just so many years, and hence just so many opportunities to enjoy just so many meals, a poor meal is an opportunity lost forever” – Neill Beck, The Farmers Market Cookbook, 1951 I talk about it all the time in the kitchen and it drives people nuts. […]