Monocle 24: The Menu

Monocle 24: The Menu

United States

Our guide to the world of food, drink and entertaining, The Menu serves up interviews with the world’s most creative chefs, introduces the makers behind the scenes and the ingredients that will soon be landing on your restaurant table.


Ten restaurants that changed the US  

Author Paul Freedman lists the American restaurants that have had the biggest impact on the country, patissier Pierre Hermé explains how much you can do with chocolate and we visit a groundbreaking wine business in Portland, Oregon.

Food neighbourhoods #6: Singapore, Katong district  

Off the beaten tourist track, Katong is a vibrant area home to a number of Singapore's varied ethnic groups. Our guide to the neighbourhood's food-and-drink outposts is Debbie Yong, digital editor for the Michelin Guide Singapore.

Spanish made simple  

Chef Omar Allibhoy proves than cooking Spanish food doesn’t need to be complicated. Meanwhile, we are in Melbourne to visit a business that is helping the city’s residents to make their own wine and we hear why a new fondue product is upsetting the Swiss.

Food neighbourhoods #5: Zürich, Kreis 4  

Once a seedy neighbourhood, Zürich’s Kreis 4 has gradually become popular among the city’s creatives. While retaining some of its original character, it is now a thriving hub for new restaurants, bars and cafés.

The pastry master  

We meet world-famous pastry chef Dominique Ansel, who shot to international fame with the invention of the cronut, and hear how his playful ideas have helped his business expand from New York to Tokyo – and now London. Meanwhile, we talk to Giuseppe Lavazza about the new phase of his coffee empire and discover Donna Hay’s favourite recipe. Plus: the week’s US industry news from our friends at Food Republic.

Food neighbourhoods #4: Tsukiji fish market  

Now in the midst of a relocation row, Tsukiji market has showcased some of the world’s most desirable seafood for 80 years. Our guide Ted Bestor, author of ‘Tsukiji: The Fish Market at the Center of the World’ shows us around.

The Monocle Guide to Drinking & Dining  

This special edition of ‘The Menu’ is all about our new book. Learn how to launch a restaurant, explore the best food and drink packaging and discover how to host great parties. Plus: Martha Stewart’s “last meal”.

Food neighbourhoods #3: Lower East Side, New York  

An area in flux, the once grungy Lower Manhattan neighbourhood is quickly becoming the best place to eat, drink and be merry in New York. Richard Martin, editorial director of ‘Food Republic’, guides us around the neighbourhood.

Rum’s new dimensions  

Rum tips from spirits writer Dave Broom, Australia’s kitchen goddess Donna Hay on achieving balance in life and food, a Kazakhstan business producing unusually large apples and the week’s top news stories from Europe.

Food Neighbourhoods #2: East London  

East London has gone through a dramatic change this millennium. Now challenging the West End with its food and drink offerings, it attracts ever more new creative ideas and businesses that nevertheless retain its distinctive character. Our guide is food writer and author Rosie Birkett.

Focus on food media  

Our guide to the world of food, drink and entertaining, The Menu serves up interviews with the world’s most creative chefs, introduces the makers behind the scenes and the ingredients that will soon be landing on your restaurant table.

Food Neighbourhoods #1: Hong Kong  

In the inaugural episode of ‘Food Neighbourhoods’ we head to the Hong Kong district of Sham Shui Po, home to the most vibrant Cantonese palates, to see the sights, sample the tastes and meet the young creatives moving in and adding their own spices to the mix. ‘Food Neighbourhoods’ is a weekly feature brought to you by the team behind ‘The Menu’.

The art of butchery  

We visit a Berlin butcher shop that aims to save the craft that’s getting rarer in Germany, cook with miso (the way you’ve never cooked with miso before) and explore the changing face of the global tea industry.

Delights from shacks and beach huts  

We stop by Breddos Tacos, a success story from London, and meet an international team that turned a beach hut into a pan-Mediterranean kitchen in Ibiza. Plus: our friends at Food Republic bring us news from North America.

New ideas from the Middle East  

We meet honey producers in Lebanon, check out a controversial five-star menu in Bethlehem and discover what food writer Elisabeth Luard has learned from her career. Plus: the week’s top headlines from Singapore.

New opportunities  

Tips on successful crowdfunding in the hospitality business, how to invest in fine wines and why the durian fruit deserves more attention (despite its awful smell).

Future food  

A trial of Starship Technologies’ new delivery robot, possibly the best artisan ice-cream business in Latin America, a craft-beer boom in Bangalore and the week’s top food headlines from Europe.

Classics with a modern twist  

We sample a hi-tech approach to making wine, detail a German business that found success from single-variety juices made from regional fruits and list the ingredients needed to make a great British pub – with atmosphere.

Norway’s food capital  

We are at Stavanger’s Gladmat food festival, the biggest of its kind in Scandinavia. The Norwegian city’s top restaurateurs, chefs and producers prove why it is still a culinary capital – despite concerns over falling oil prices.

Success stories  

How a group of entrepreneurs is working hard to make Israel famous for its whisky, tips for rescuing a restaurant that’s going through tough times and the week’s top news from our friends at Food Republic.

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