As rents and labor costs soar in expensive cities, and workers move away, restaurants are figuring out how to do without servers. Souvla, a Greek restaurant in San Francisco, is one example.
At Beer Street’s original location in Williamsburg, Brooklyn, the bar manager and partner Cory Bonfiglio pours a beer into an aroma-enhancing Teku glass.
Lemony egg soup with escarole.
Priya Chandra and Imam Khalid Latif with their son, Kareem.
Alain Ducasse is the subject of Gilles de Maistre's latest film.
This seafood stew takes cues from pozole verde, swapping fresh corn for the hominy.
Nazario Quispe Amao, an agriculturist, planting potatoes on the outskirts of Chahuaytire, a mountain village in southern Peru. Potatoes were domesticated in the Andes more than 10,000 years ago.
Daniel Krieger for The New York Times
Lobio, a traditional dish from Georgia, combines red beans with browned and raw onions, garlic and herbs.
Sasha Maslov for The New York Times
From left, Luigi Maffini Cilento Fiano Kratos 2016, Cantina Giardino Campania Fiano I.G.P. Gaia 2016 and Ciro Picariello Irpinia Fiano 2015.
Opal Springs Water Company in Culver, Ore., bottles “raw water” — unfiltered, untreated, unsterilized spring water — for the start-up company Live Water.
An Rong Xu for The New York Times
Sausage with chard and rhubarb.
Row 7 Seed Company aims to connect plant breeders with restaurant chefs as they develop new varieties of vegetables, in some cases sending chefs a range of trials to taste test, as with this squash.
Smoky fish chowder.
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