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Chris Crowley
Chris Crowley
LockSimple

Oct 28, 2026

•

11 min read

The Private Chef Pipeline

How money, lifestyle, and social media are luring young cooks out of restaurants.

Chris Crowley

Oct 28, 2026

•

10 min read

The Private Chef Pipeline

Private cheffing was once a late-career move for veteran chefs. Thanks to social media highlight reels of Hamptons’ mansions, the promise of six-figure salaries, and book deals, it’s now the dream job for a generation of young cooks, and New York restaurants are paying the price.

Chris Crowley
LockSimple

Oct 21, 2026

•

4 min read

Who’s going to the 50 Best in Lima? Not this chef.

Awards and listicle fatigue, plus, the pop up goes global.

Chris Crowley
LockSimple

Oct 14, 2026

•

5 min read

Trying to Solve a $300 Billion Restaurant Problem

Plus: Bad Boy Butter Baron Thomas Straker has landed & is Williamsburg’s Milk Bar expiring?

Chris Crowley

Oct 14, 2026

•

3 min read

Can a Startup Fill the Private Dining Room?

The reservations platform Ande, which has raised $52 million, is betting that a corporate-only marketplace can fill restaurants’ empty PDRs.

Chris Crowley
LockSimple

Oct 7, 2026

•

6 min read

ICE Detains Longtime Carbone Staffer

Plus: How broken is the restaurant industry? And is Roberta’s closing in Williamsburg?

Chris Crowley

Oct 7, 2026

•

2 min read

The Immigrant Workforce

Volkan Guzey, a longtime Carbone front-of-house staffer originally from Turkey, was arrested and detained by ICE agents in Miami’s airport.

Chris Crowley
LockSimple

Sep 30, 2026

•

6 min read

Rise of the Reservation Machines

Did your bot get you banned from Resy?

Chris Crowley

Sep 30, 2026

•

3 min read

The Reservation Bot Arms Race

As AI agents flood booking platforms, the fight over who gets a table is turning into a war nobody asked for.

Chris Crowley
LockSimple

Sep 23, 2026

•

7 min read

The Sticker Shock Economy

$135 pie, $60 rye, $19 tacos...oh my!

Chris Crowley

Sep 23, 2026

•

4 min read

Taco Sticker Shock

The Michelin-starred Mexico City import El Califa de León has New York griping about its taco prices ($19), but the real story is skyrocketing beef prices.

Chris Crowley
LockSimple

Sep 16, 2026

•

5 min read

Charlie Bird’s Nine Lives

PLUS: Alison Roman’s reno bill and the Time Out Market exodus continues.

Chris Crowley
LockSimple

Sep 11, 2026

•

8 min read

The Bushwick Dive Bar-ification of London

What’s driving the U.K.’s scuzzy Americana boom?

Chris Crowley

Sep 11, 2026

•

6 min read

Remembrance of Things Pabst

The U.K. can’t get enough of hyper-regional American food and Americana. They’ve even got dive bars?

Chris Crowley
LockSimple

Aug 28, 2026

•

7 min read

Souped Up Soft Serve Summer

Soft serve has entered its maximalist, line-around-the block, anything-goes-topping-avalanche, Instagram-ready era.

Chris Crowley

Aug 28, 2026

•

4 min read

Souped Up Soft Serve Summer

From corn sundaes to tomato-topped cups, New York's ice cream scene has entered its maximalist era, one viral line, one collab, one Instagram-ready topping avalanche at a time.

Chris Crowley
LockSimple

Aug 21, 2026

•

5 min read

The Toughest New Old Table in Town

Ugly Baby’s back, Resy makes more moves, and Salt Hank sells out.

Chris Crowley

Aug 21, 2026

•

3 min read

Amazon Prime

A veteran of Theodora, The Modern, and Chef's Table at Brooklyn Fare is bringing tucupi, cupuaçu, and a rainforest’s worth of ingredients to a new Allen Street Brazilian restaurant this fall.

Chris Crowley
LockSimple

Aug 14, 2026

•

7 min read

The Battle to Land the Beards

Plus: Talking influence, listmaking, and the Natoora effect with Vittles.

Chris Crowley

Aug 14, 2026

•

2 min read

The Great Beard Bake-Off

As Chicago’s contract with the James Beard Awards winds down, cities are quietly weighing whether the "Oscars of Food" are worth a $4 million entry fee.

Chris Crowley
LockSimple

Aug 7, 2026

•

8 min read

How Pop-Ups Became Big Business

And a subsidized marketing machine no one is complaining about.

Chris Crowley

Aug 7, 2026

•

8 min read

The Pop-Up Industrial Complex

How Resy, OpenTable, and their credit-card benefactors turned the once-scrappy restaurant pop-up into a subsidized marketing machine—and why nobody’s complaining.

Chris Crowley

Aug 4, 2026

•

1 min read

Trading Places

Eli Sussman, the master of memes and Gertrude’s chef, tells Caper about his big move.

Chris Crowley
LockSimple

Jul 31, 2026

•

6 min read

Eli Sussman Has Left the Kitchen

The master of memes and Gertrude’s chef tells Caper about his big move.

Chris Crowley
LockSimple

Jul 24, 2026

•

5 min read

A Cyclosporapacolypse for Salad Chains?

And the head chef at Ambassadors Clubhouse bolts for a rival.

Chris Crowley

Covering the inside story of the restaurant business

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