Sweetleaf, a cafe in Long Island City, Queens, has set aside a room for laptops. But one afternoon when all eight seats were filled, a customer went into another room and ripped away the wallpaper to get to an electrical outlet.
The chef Gabrielle Hamilton at her Manhattan restaurant Prune in 2011.
A spread of Moroccan cookies from a Mimouna celebration last year in New York. Because flour is not allowed in the house during Passover, other ingredients are used, like coconut, pistachios, dates and various nuts. Meringues and homemade marzipan are also often on offer.
From left, Luigi Maffini Cilento Fiano Kratos 2016, Cantina Giardino Campania Fiano I.G.P. Gaia 2016 and Ciro Picariello Irpinia Fiano 2015.
The chef Eddie Hernandez, a former rock musician who is fond of blue jeans, at an Atlanta branch of Taqueria del Sol, the small chain he owns with Mike Klank.
Louro's roasted heirloom carrot salad with miso dressing.
John Besh, a chef in New Orleans, was the subject of an October newspaper report about sexual harassment, but since then few leaders in the restaurant business have spoken out against such abuses.
Philip Greene at the Round Robin Bar, an old-school lounge in the Willard InterContinental hotel in Washington. That’s President Warren G. Harding over his shoulder.
On Sundays at Elyros, in the Melbourne suburb of Camberwell, there’s a lunchtime feast option, usually anchored by a hulking shoulder of slow-cooked lamb made with whole onions and oregano.
Angie Mar, the chef and owner of the Beatrice Inn, closely examines a seafood plateau on its way out to the dining room.
Opal Springs Water Company in Culver, Ore., bottles “raw water” — unfiltered, untreated, unsterilized spring water — for the start-up company Live Water.
Julia Moskin makes whole grain blueberry muffins with a crunchy orange streusel top.
Dolester Miles, who was named Outstanding Pastry Chef by the James Beard Foundation in May, has worked for more than 30 years at the Highlands Bar & Grill in Birmingham, Ala.
Some of Clandestino’s drinks: from left, a Negroni, a Whiskey Mac and a D’Amiti, a rum and lime drink.
Row 7 Seed Company aims to connect plant breeders with restaurant chefs as they develop new varieties of vegetables, in some cases sending chefs a range of trials to taste test, as with this squash.
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