restaurant
This is an as-told-essay based on a conversation with Kirk Gafill, an owner and general manager of Nepenthe, a restaurant on California’s Big Sur coast that is under an evacuation order due to the Timber Fire. Gafill is also the president of the Big Sur Chamber of Commerce. This story…
My husband and I both started working at 14.When our oldest son told us he wanted to do the same, we were ready to help him make it happen. But it was challenging because most companies require employees to be at least 16, sometimes 18. We knew we had to…
Some family recipes are tucked away in a kitchen drawer or written down in a dusty recipe book.At McClard’s Bar-B-Q in Arkansas, one family recipe is considered so valuable that it’s locked away in a bank vault.The nearly century-old barbecue institution has been serving customers since 1928, and four generations…
This as-told-to essay is based on an interview with Aziz Aslan, 45, the owner of Turquaz, a Turkish restaurant on Mission Street in San Francisco. It has been edited for length and clarity.I opened my Turkish restaurant, Turquaz, in San Francisco in February 2025. Typically, most of our customers are…
