Ella Quittner
@ellaquittner
Followers
845
Following
5K
Media
82
Statuses
998
Honey Badger is the secret, avant-garde restaurant that might, finally, help us break free of the grip that comfort food has on the city’s menus.
grubstreet.com
In an era of shrimp cocktail, one restaurant makes the case for snail ice cream.
0
2
4
Slipper snail ice cream, dehydrated blood sprinkled like confetti, me arguing that rich people should patronize ambitious cuisine to break us out of this mozzarella stick era:
grubstreet.com
In an era of shrimp cocktail, one restaurant makes the case for snail ice cream.
0
0
0
First cup of coffee read via @ellaquittner
https://t.co/a2a3vapF5y
grubstreet.com
It’s always been the best part of dinner. Now it’s the star.
0
1
0
The kitchen presents a hotbed of culinary disputes and differences to navigate, even for couples who really, really get along.
15
9
42
Sad to report this neighborhood update:
curbed.com
The shop owner wanted a ten-year lease, but the landlord said he had stopped paying rent since last year.
0
0
2
babe wake up I made Christmas Tree Chip Tower with a bresaola skirt and French onion dip glue
1
0
2
There's been a wave of national coverage of Sacramento's budding food & culture scene, but this @ellaquittner @nytimes is the best yet. Zeros precisely in on some of the best-of-the-best in a city with lots to choose from (and the freeway farmers market!)
nytimes.com
Soaring Bay Area housing prices, a highly diverse community and some of the world’s best produce have been catalysts for the dining scene in California’s capital.
0
1
2
Probably the best non-local coverage of our culinary scene that I've encountered? Well-researched, good interviews, shout-outs of deserving spots, and covers the width and breadth of what we have. How Sacramento Turned Into a Great Restaurant City
nytimes.com
Soaring Bay Area housing prices, a highly diverse community and some of the world’s best produce have been catalysts for the dining scene in California’s capital.
0
1
1
Bartenders are increasingly mixing drinks that taste like Jersey subs, Thanksgiving leftovers, and more. Perhaps the most surprising detail: They’re pretty good. https://t.co/1rtFoo5ZEh
0
2
6
@DrJenGunter Here's a great piece on doing turkey breast from a couple years back. Helpful and also funny by @ellaquittner
https://t.co/cR7bi7lGh1
slate.com
Because Thanksgiving might be smaller this year.
2
2
15
Wake up, babe. A new onion just dropped.
grubstreet.com
Sweet Garleek is just what it sounds like.
2
4
11
Bittersweet to get a chance to reflect on 10 years of one of my favorite places in the city
Chefs Jeremiah Stone and Fabián von Hauske will shutter their tasting room next month.
0
0
1
Chefs Jeremiah Stone and Fabián von Hauske will shutter their tasting room next month.
grubstreet.com
Chefs Jeremiah Stone and Fabián von Hauske will shutter their tasting room next month.
0
1
2
I also won $75 in 4 minutes while I was reporting this
Since Covid-19 hit, buffets are closing left and right in Vegas—and more may soon follow as hotels and casinos fix their sites on the next great thing: the curated food hall. @ellaquittner reports from the Strip on the decline of all-you-can-eat.
1
3
13
Since Covid-19 hit, buffets are closing left and right in Vegas—and more may soon follow as hotels and casinos fix their sites on the next great thing: the curated food hall. @ellaquittner reports from the Strip on the decline of all-you-can-eat.
thebaffler.com
Las Vegas is ditching the all-you-can-eat buffet for curated food halls—promising high returns for the house but uncertain odds for workers.
1
2
6
Ha! Photo folks, you'll appreciate this — Meet the Latest Dining Aesthetic: Darkroom-Core @ellaquittner
nytimes.com
Restaurants across the United States are opting for red lighting as a way to sell intimacy, danger and, sure, food.
0
1
3
Each Izakaya Pork Katsu Sando costs $23, feeds exactly one, and sells out fast. But this time, owner Yudai Kanayama reports, the sando is here to stay: “It’s gonna be on the menu forever.” https://t.co/Kl3MATvROL
0
2
4
I could have a six hour conversation about hotel breakfast buffets
0
0
3