BYLINES//

ChefsFeed
”I’m a Border Kid Who Was Oblivious to the Line in the Sand.”
The Tenacious Spirit of Servitude

Coveteur
These Are the Best Bars in New Orleans
Why Mushrooms Will Be the Next Thing in Your Latte

Edible Brooklyn
How Two Cooks Mix Cuisines at Thanksgiving to Make the Holiday Their Own

Edible Manhattan
Spin Your Favorite Song at the West Village's Tokyo Record Bar

Fathom
Sips, Salts and Soirées: Exploring the Untapped Regions of France’s Languedoc-Roussillon
Stay at the Cutest Little Cabin in the Woods of New Jersey

Healthyish
Hospitality Activist Enjoys Caviar Potato Chips, Radical Self-Awareness, and Good Twerk Session

Lenny Letter
Well Fed

Michelin Guide
Behind the Neon Lights: JJ Johnson's Revival of Henry in NYC's LIFE Hotel
Small Spaces, Big Flavor: Greg Proechel's Affinity for Compact Kitchen Quarters
Making Meatless Mainstream: John Fraser's Impact on NYC Dining

SevenFifty Daily
Using Technology to Engage with Guests at the Bar
How André Mack Uses Digital Media to Market His Wines
Pairing Sparklers with Casual Fare

Supercall
Drink Pantone's Color of 2018 with These Ultra Violet Cocktails
One Missouri Bar is Turning Beer Drinkers Into Tiki Lovers
5 Cities Where You Can Legally Drink on the Street (and What to Drink There)
TSA-Approved Cocktail Hacks for Your Next Flight

Tales of the Cocktail
Beyond the Sip: The People Behind Tequila

Tasting Table
3 Must-Try Sri Lankan Dishes

Thirsty
Best Bars in Harlem: Where to Drink Up(town)

Thrillist
Your Favorite Bars Use Mobile Tech Tech in Surprising Ways

 

CLIENT PRESS//

MODELING//