From the Editors
Posted by estiator at 11 June, at 10 : 46 AM Print
Half and Half
June. It’s already June. June 2022. Half of the year is gone, and another half still lies ahead.
In the two-plus years since the advent of Covid, time seemed to stop and then accelerate at a breakneck pace. Restaurants across the spectrum have closed and more restaurants have exploded onto the scene. In this month’s cover story, “Ones to Watch: Meet the Leaders Mapping Our Industry’s Future,” senior contributor Michael Kaminer introduces us to 15 industry pros who have been advancing Greek cuisine around the country, many of whom are opening new restaurants in some of the nation’s most desirable cities. Join us as we see what these progressive personalities are up to.
Hands-on advice is on tap from resident restaurant specialist and senior editor Constantine Kolitsas in two installments. First, as part of his monthly “Managing for Success” column, he looks at the evolving state of affairs with restaurant servers and comes to some realizations about the current generation’s crop of workers, putting into perspective certain realities. Second, after surviving another Mother’s Day, he gives sound advice on how to plan for your next restaurant holiday by gathering critical data and notes on the one just passed.
In our Greek-language pages, Athens correspondent Gina Kallitsi finds blueberries, a fruit brought to Europe from North America, and how one Greek company is harvesting them and creating products that have the unique Greek touch. This month, she also takes us to dinner at Vezene, an elegant eatery in the Vrasidi section of the Greek capital.
And now, dear reader, back to that opening paragraph: Half the year lies ahead. Let’s make the most of it!
The Editorial and Publishing Staff
