Latest news with #diningexperience
CNA
14 hours ago
- Entertainment
- CNA
CNA938 Rewind - Eat, Drink, Singapore - The People behind the party at Big Wine Freaks
CNA938 Rewind Tucked away in a heritage shophouse on Bukit Pasoh Road, Big Wine Freaks take their food and wine very seriously, to ensure their diners have a good party dining experience. Cheryl Goh speaks with Head Sommelier Goh Kher Meng and Head Chef Lim Wei Kiat to find out how they work together to keep the party vibes going.
CBS News
18 hours ago
- Business
- CBS News
The Radiant Table arrives in San Francisco for immersive dinner experience
At One Market Plaza, just across from the Ferry Building, The Radiant Table just opened for a six-week run, offering a new kind of dining experience. "When a guest comes in, they're sort of transported into this alternate realm where they're meeting their favorite chefs, but they're also experiencing their food in a way that they've never been able to do before," said Minkoff. Sam Minkoff is founder of SE Productions. He and his wife went to work quickly, building tables, setting up projectors, and transforming a co-working space cafe on the first floor, in just one week, into a colorful, immersive culinary experience. "The visuals on the table are meant to really complement the chef's meal, and the chefs design their meals around the visuals and vice versa. So, there's a major storytelling component there that allows those guests to kind of dive even deeper into the story of why that dish was created by that particular chef," said Minkoff. Michael Seiler, the founder of Collective Impact, a strategy firm, isn't leasing prime commercial real estate to just any business. He's looking for visionaries, artists, and entrepreneurs who can offer a different kind of product. "In downtown, you still see a lot of empty retail and so if you can empower those arts, culture and community leaders to activate the empty retail space, you immediately give them what they need to flourish, to grow, to get more people together, to grow opportunities for community and commerce, and that's what building owners want," said Seiler. In exchange for prime retail space that would normally cost tens of thousands a month, Minkoff and his team are showing how empty spaces can be used to attract permanent tenants. Once treasured pieces of downtown property worth hundreds of millions have sold for a fraction of what they were worth pre pandemic. "What they want is community in their space and vibrancy. They want their buildings to be alive. They want people to be enjoying it. They want people to be purchasing and buying. They want people to enjoy being back in person," said Seiler. It's experiences like this, art galleries with wine and clay making classes, and expos during SF Climate Week for example, that Seiler sees as a way to create a hub for community and commerce. "The narrative isn't out yet that San Francisco is back. It's vibrant. There are communities churning out their next version of what San Francisco will be," said Seiler. It's bringing people to the table, connecting them with the community, and hoping others will want to come back to a thriving downtown. Each dinner at The Radiant Table features a new chef including some Michelin Star winners. After its debut in San Francisco ends in June, the Radiant Table will head to Bellevue Washington next.
Forbes
3 days ago
- Lifestyle
- Forbes
You Can Get A Secret Dining Experience At This Athens Restaurant
If you're lucky you'll get invited to the family farm. In Athens' historic Thiseio neighborhood, above a quiet cobblestone street lined with neoclassical buildings, is a rooftop restaurant called Makris. With just nine tables and a soft view of the Acropolis rising in the near distance, it offers the kind of setting many restaurants promise, but few deliver. By most accounts, Makris is one of the city's most coveted reservations. But what many diners don't know is that there's a secret dining experience not listed on the menu. Occasionally—though not predictably—Chef Petros Dimas extends a rare invitation to a handful of guests. It isn't advertised, and it doesn't follow a script. At the end of the evening, when the final course has been served and the terrace has quieted, Dimas may simply ask, 'Would you like to come to the farm?' That offer leads to an off-the-record experience in Ancient Corinth, where Dimas's family owns and operates a small working farm. Guests who accept are invited into the family's kitchen, where they cook over an open fire, gather ingredients from the garden, and share a meal that's as personal as it is unfiltered. There is no tour, no signage, no production. It is not a brand extension—it's hospitality in its most traditional form. To understand how rare this is, it helps to understand Makris itself. The restaurant is understated, located at the top of a restored neoclassical villa overlooking ancient ruins. The terrace is elegantly minimal, lit by candlelight, and framed by uninterrupted views of the Acropolis. While the view is striking, it is the food that truly defines the experience. Dimas focuses on seasonal, locally sourced ingredients—many of which come directly from his family's farm. The menu changes frequently. Seafood is a constant: scallops with wild sea herbs, lobster with just-picked vegetables, and, in spring, edible flower canapés. Strawberries grown by Dimas's mother often appear in the dessert. Even the kombucha is brewed in-house, subtly infused with rose. Iberico pork is sourced from Greece's only certified producer. Wild herbs are gathered by hand, often on the same day they appear on the plate. Talk about a restaurant with a view. For most visitors, the rooftop meal is the entirety of the experience: a refined, well-paced dinner set against the dramatic backdrop of the Acropolis, framed by candlelight and thoughtful hospitality. But for a small number of guests—usually those who express genuine interest in the ingredients or the philosophy behind the restaurant—Dimas occasionally extends a private invitation to his family's farm in Ancient Corinth, where the restaurant's ethos becomes something tangible. The farm, which supplies much of the produce used at Makris, is not open to the public for viewing. There is no formal tour, no signage, and no attempt to present it as a curated destination. Instead, guests are welcomed into a functioning agricultural space that reflects the same values found in the restaurant: transparency, practicality, and a close relationship with the land. The food prepared there—often with the help of guests—relies entirely on what's in season and may include grilled fish, hand-picked herbs, garden vegetables, and sauces made from ingredients gathered just minutes before. Preparation is informal, taking place over an open flame or in the home kitchen, with Dimas and his mother often cooking side by side. The atmosphere is relaxed and varies from visit to visit. On some days, it's quiet and reflective, while on others, it feels more communal, depending on who is present and what the day calls for. Meals are shared outdoors at a long table, wine is served in mismatched glasses, and conversation flows in whatever direction it wants to go. There are no set expectations, no carefully designed moments, and no attempt to impress. What the guests experience is not performance—it's daily life, offered with sincerity. While few guests are invited to the farm, its role in the restaurant is fundamental rather than symbolic. The ingredients served at Makris are not selected from a list—they are grown, harvested, and handled by the same people who may later prepare them. The olive oil used in the lobster dish is pressed on-site. The strawberries served in spring desserts are picked by Dimas's mother. The link between the farm and the table isn't a narrative device; it's the infrastructure of the restaurant itself. The secret dining farm visit is not advertised and cannot be requested in advance. Dimas offers it only when it feels appropriate—when a guest's interest seems authentic, and the conversation warrants it. For those who receive the invitation and make the journey, the experience tends to leave a lasting impression, not because it's exclusive or elaborate, but because it reinforces the simplicity and integrity that define everything Makris sets out to do.
CTV News
28-05-2025
- General
- CTV News
You must order using sign language at this ByWard Market restaurant this summer
Diners will be required to 'sign for their supper' while sitting on the patio of a restaurant in Ottawa's ByWard Market this summer. Dark Fork opened its restaurant in the ByWard Market last September, the city's first 'dine-in-the-dark restaurant.' Patrons eat in a dark dining room where cellphones and other sources of artificial light are forbidden. With the arrival of patio season, Dark Fork is launching the first ever sign language dining experience on its patio on George Street. 'This summer, Dark Fork – famous for its 'dining in the dark' experience – is stepping into the sunlight with a powerful new concept: a patio where guests 'sign for their supper,'' Dark Fork said in a statement. Starting in June, diners enjoying their meal on the heritage stone patio will be required to place their orders in sign language. 'Staffed by deaf and hard-of-hearing servers, the new outdoor space offers a one-of-a-kind opportunity to engage with deaf culture in a welcoming, hands-on way,' the restaurant said. Dark Fork says 'easy-to-follow visual guides' will be placed on each table to show diners how to sign 'please,' 'thank you,' and 'check' along with clear illustrations for each menu item. The 'sign for your supper' patio experience will run from June 4 until the end of the summer. 'This initiative is a collaboration with the Tourism Workplace Accessibility Clinic and is about more than food,' Moe Alameddine, founder of Dark Fork, said in a statement. 'It's about connection, inclusion, and being part of someone else's world for a little while.'
Associated Press
23-05-2025
- Business
- Associated Press
Dillon Kouf of Double K Ranch Recently Featured on Close Up Radio
DARBY, MT, UNITED STATES, May 23, 2025 / / -- Double K Ranch, a leading name in sustainable, locally-sourced meat and dining, proudly announces the expansion of its operations with the addition of a new dining room at its flagship location, along with the forthcoming opening of a new store in downtown Missoula. Under the stewardship of owner Dillon Kouf, Double K Ranch continues its commitment to providing Montana's community with farm-to-table excellence. Founded on principles of sustainability and local sourcing in 1985, Double K Ranch began its modest meat shop in 2001 located right on the ranch to be able to process the meat without having to transport it to another shop. Then, in 2022 the ranch opened a deli location in Missoula Montana with a 15 seat dining area to serve hot food as well as deli meats and steaks. Now in 2025, the Deli has flourished into a full-fledged restaurant experience, boasting a spacious new 58-seat dining area. Kouf shares his excitement about the developments: 'We've transformed from a small meat shop into a vibrant dining destination. Our expanded hours and menu reflect our dedication to offering high-quality, locally-sourced meals that showcase the best of Montana.' In addition to the enhancements at the Deli, Double K Ranch is also on track to open a new location in downtown Missoula. Initially planned as a retail store, the team is in discussions to potentially incorporate a restaurant into this historic, 100-year-old building. Navigating the challenges of converting the former retail space into a dining facility, they are making significant investments while collaborating with the building owner. 'Opening a store in such a historic site is thrilling,' Kouf shares. 'We're eager to bring our local ethos to more people in the Missoula community. The transition from retail to restaurant is complex and costly, but we're committed to making it work.' At the heart of Double K Ranch's success is its dedication to sustainably sourcing all it can from local suppliers. The ranch prides itself on raising all of its animals, producing its feed, and processing both beef and pork entirely on-site, minimizing Double K's environmental footprint. The importance of local sourcing is paramount—100% of the feed is sourced within America, the ranch grows its own grass, and procures only local hay and grains. This dedication extends into Double K's restaurant, where every component of the meal is local, from homemade pickles to locally baked buns and cheeses. This meticulous approach ensures customers receive a unique dining experience, one that balances quality with sustainability. While high-quality local production results in higher meal prices compared to fast food, Double K Ranch knows this investment translates into improved health and community support. 'We educate our customers about the value and difference of what they're consuming. Our approach is truly farm-to-table, something rare and valuable,' explains Kouf. Despite these triumphs, Double K Ranch faces challenges head-on. It navigates rising labor costs by enhancing productivity and pursuing growth to ensure the sustainability of its business model while upholding employee satisfaction. Kouf emphasizes the importance of attracting more customers. 'By expanding our capacity and improving service efficiency, we are working hard to meet our financial goals across the week, not just on weekends.' In the future, Double K Ranch hopes to inspire broader adoption of sustainable practices by consulting with other farms working toward local production. Double K Ranch extends its gratitude to its loyal customer base, whose understanding and appreciation of local, sustainable quality have fueled its growth. The ranch invites the local community and beyond to experience the authenticity and care embedded in every meal. About Double K Ranch: Double K Ranch, located in the heart of Montana, is a model to the art of sustainable and local farming. By raising animals, growing feed, and processing meat entirely on-site, Double K offers an unparalleled farm-to-table dining experience. Visitors are treated not only to high-quality, healthy food but also to the story of its origin, making each meal both a culinary and educational journey. Close Up Radio recently featured Dillon Kouf of Double K Ranch in an interview with Jim Masters on Monday, May 19th at 12pm EST Listen to the Podcast For more information about Dillon Kouf or Double K Ranch, please visit Lou Ceparano Close Up Television & Radio + +1 631-850-3314 email us here Visit us on social media: Facebook Legal Disclaimer: EIN Presswire provides this news content 'as is' without warranty of any kind. We do not accept any responsibility or liability for the accuracy, content, images, videos, licenses, completeness, legality, or reliability of the information contained in this article. If you have any complaints or copyright issues related to this article, kindly contact the author above.
