Jim Cruz

There's a particular kind of terror that strikes at 6:47 AM when your phone buzzes with that

Is there anything more American than the buffet? Something that speaks to our deepest yearnings—the promise of choice, the

"The future ain't what it used to be," as Yogi Berra supposedly said, and nowhere is

There's something poetic about standing at the midpoint of a year, isn't there? Like pausing at

There's a moment in every restaurateur's journey when they stand before their menu board, marker in

A piece of kitchen equipment that has lived, really lived, is a thing of beauty. Stand in any restaurant supply

There's something beautiful about watching a chef move through their mise en place—every ingredient precisely where it

There's something beautifully absurd about watching a complete stranger walk into your kitchen—uninvited, unannounced—and ring your

There's a special kind of mathematics that governs the catering world—one that would make quantum physicists weep

There's something about the restaurant business that strips away pretense faster than a mandoline takes skin off knuckles.