From the Editors
Posted by estiator at 13 December, at 12 : 52 PM Print
It’s a Wrap
“Dost thou think, because thou art virtuous, there shall be no more cakes and ale?”
From Shakespeare’s Twelfth Night, we open the pages to Estiator’s 12th month of 2022; the final of the year. Oh, and what a year it was, filled with lots of cakes and ale. Over the course of the past 11 months, we visited restaurants across the country and across the ocean; tasted fish from the five oceans and all its seas; spoke with some of the nation’s highest profile restaurateurs; and pondered All Things Restaurant.
For 334 days since the start of the year, we’ve looked closely at the economic headwinds and interpreted trends; we tapped into the culinary zeitgeist and examined evolving nutritional habits.
And now we enter into the annum’s final 31 days—our yearly holiday issue!—with a magazine filled with pages offering more content developed specifically for you.
In our irregular A Cut Above column, our chefs dig into a plate of bone marrow, an item once relegated to the waste bin and now in demand in the nation’s most exclusive restaurants. For his monthly Managing for Success column, restaurateur and business consultant Constantine Kolitsas relays lessons learned from his father in one of his best columns to date. He follows this up with an incisive piece on selling out with “Exit Stage Left: Selling Your Restaurant in the Post- Covid Era.”
In the meantime, senior contributor Michael Kaminer takes us to Detroit’s changing Greektown with “Keeping it Greek in Motor City.” Shopaholics will revel in our Holiday Guide, chock full of great gourmet gift ideas from Greece. And while we’re talking about Greece, our Athens correspondent Gina Kallitsi offers up a visit to Soil, a Greek farm-to-table eatery owned by chef Tasos Mantis, and a taste of kritamo (pickled samphire) and capers from the Greek food company Myrovolos Organics.
December brings the holidays; reindeer, rooftops, bells on sleighs. Tinsel, trees (O, Tannenbaum) and a snowy breeze. It’s got corn cob pipes and button noses; poinsettia plants and deep red roses. An Estiator with lots to read; for restaurateurs with advice to heed. And should you feel we’re full of crap, it’s made of paper and makes a damned good wrap. From us and ours to you and yours, we wish you all a Merry Christmas, Happy New Year, and all good tidings!
The Editorial and Publishing Staff
