Menu stories, wine notes, event recaps and the odd etiquette guide, written by the people who work the room. New pieces publish the first week of each month.
Three hundred covers, one broken oven and a table of twelve that arrived an hour late. What a normal night actually looks like behind the Epicurean kitchen doors.
Wine
Why one region carries half our cellar, and which bottles to start with.
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Evenings
What the floor expects, what to tip, and the mistakes we watch tourists make.
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Kitchen
The thinking behind every plate on the current card, straight from the chef.
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Kitchen
The argument for letting the kitchen drive, and how we pace seven courses.
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Planning
Rooms, budgets and the questions to ask before you sign anything.
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People
Twenty two chefs, four sommeliers and the stories that brought them here.
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Bar
How our signature drink went from a staff joke to the most ordered pour in the room.
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Weekends
Dinner, the salon floor, brunch and a show, mapped hour by hour.
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Sourcing
The suppliers behind the card, and the blackout dates that surprise guests.
ReadCasino etiquette is our most-read article by a wide margin, mostly because half the room is trying it for the first time. Read it before your first salon evening.
Read the etiquette guideThe journal is written in-house. No freelancers, no press releases: the people who cook, pour and host write what they know.
Mara Ellison
Executive chef · kitchen stories
Amelia Court
Head sommelier · wine notes
Ines Moreau
Pastry chef · technique
Daniel Kerr
Salon host · the other side
Menu changes, event announcements, the best article we wrote and one recipe the kitchen agreed to share. Written by the team, never by a marketing tool.
Nine articles and counting. Most readers begin with the etiquette guide or the wine piece, then end up reading the kitchen diary anyway.
