The Next Big Thing
Welcome to Broken Palate, my latest venture with Substack
I have always loved publishing, back to the days of CITY Magazine which I launched in 1999 with a remarkable team of editors and contributing photographers. When the landscape shifted, I shut down CITY in 2008 and founded Tasting Table, which I no longer own.
Fast forward over a decade to the present, to this month's launch of Broken Palate. With the support of Dan Stone of Substack, as well as the talented editors, Melissa McCart and Laine Doss, we have begun telling stories about eating, drinking, and traveling that readers want to hear. Don’t miss out on the party with a dynamic list of monthly columns by Chef Jean-Georges Vongerichten, sommelier and Drink Ramona founder Jordan Salcito, and Clark’s Kitchen with Chef Preston Clark, and more to come.
Why go with the newsletter platform or a restaurant site? We're embracing an ad-free, community-driven future. The result is that readers are more satisfied and we see way more engagement than a traditional website.Â
How does it work? Yes, there will be free content among the four or so newsletters sent out per week. Early next year, much of that will become subscriber-only.
Consider joining us as a paying subscriber, where you'll have access to insider interviews, breaking news on your favorite people and places in the industry, curated travel, and behind-the-scenes video. In addition to subscriber-only content, you can be a part of discussion threads with guest chefs, you’ll get deals and discounts, and more.Â
Right now through the end of the year, an annual subscription is $35: less than the price of a dinner for one at most restaurants in the city. If you love restaurants, it'll be money well spent.Â
SMALL BITES: What I loved reading this week: On Broken Palate, this interview with the team behind Dhamaka and Semma and JDS’s deep dive with Chef Daniel Boulud. A great idea for your walls = Vestaboard. My kids love when this thing flips into message mode. And if you love dumplings, I tried these and they were delicious: Full review coming soon.
For your weekend listening pleasure:
