This year, it didn’t feel right to do our annual rundown of America’s best new restaurants. Instead we’re honoring the restaurants, people, and organizations that gave us hope with a brand-new awards list: Heads of the Table.
in Pocantico Hills, New York, where he worked with cooks from around the world and learned more about sustainability, his outlook changed. Realizing he could bolster both the environment and his bottom line by using every last bit of his ingredients, he started a weekly sandwich pop-up with leftovers from TBD Foods. His food got such rave reviews that he openedwith co-owner Holly Adinoff in Denver last summer.
My restaurant has always been about the people, from its employees to our neighbors to the local ecosystem of farmers and vendors. It’s inspired by bakeries I visited in Syria and Lebanon; they were places of refuge for communities experiencing political disruption. But after I opened two locations of my restaurant, I realized I had become a “boss” in the restaurant industry. I was essentially the middle person between the forces of capitalism and workers struggling to survive.
The pandemic made me realize I didn’t have to be alone in saving my restaurants. Partnering with my employees has allowed me to build a stronger foundation for the future. —The low-key delicious future of farm to table in Traverse City, Michigan Tell you what business not many people are getting into these days: farming. Yet something about sustainability and permanent soil-stuck-in-fingernails drew Nic Theisen to it. He and his wife, Sara, own
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