Sorrel Moseley-Williams
Journalist
The Expert
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Get the lowdown on what to eat and see in Bolivia's high-altitude capital from local expert chef Marsia Taha of Gustu.
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From Cornell to Capitol Hill, the Washington, D.C. restaurateur has built neighborhood restaurants grounded in warmth, discipline, and deeply personal service.
From opening the door to following up the next day, these old-school gestures remind us that hospitality is about presence, intention, and care.
From punk kitchens and mutual aid to a fine dining restaurant rooted in care, Justice built HAGS by putting hospitality, identity, and community before ambition.
At Da Barbara, chef Barbara Pollastrini cooks with patience, restraint, and care. In this Inside the Kitchen Q&A, she reflects on memory, hospitality, and the quiet discipline that guides her food.
From Quince to Cotogna to Verjus, Michael Tusk reflects on building restaurants rooted in hospitality, community, and the pleasure of return.