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Podcast: This Is TASTE
Episode: 718: How Brooks Reitz Got His Hands on the Holy Grail of Restaurant Training Manuals
Description: Brooks Reitz writes the wonderful newsletter A Small & Simple Thing, which has become one of our favorite reads. He also runs restaurants in Charleston and New Orleans, including Leon’s Oyster Shop, Little Jack’s Tavern, Melfi’s, and the Bell. In this conversation we talk about Brook’s unique worldview, built around restaurant hospitality, tastemaking (the not annoying kind), and design. We talk about the recent British Invasion for restaurants in America, and his acquisition of the Houston’s / Hillstone training manual.Â
And before that we have a great conversation with Johno Morisano and chef Mashama Bailey, par...