Transmissions from the desk of Brooks Reitz - entrepreneur, writer, and home cook.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 336 | Founded | 6 years ago | Last Issue | 11 days ago |
| Active | |||||
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brooksreitz.substack.comLatest Issues
What Tom Sachs taught me about running a restaurant
For the first ten years of its existence, my restaurant Leon’s followed only one person on Instagram: the artist Tom Sachs.
I’ve always admired Tom’s practice, a marriage of rigid discipline with a ragtag, DIY aesthetic I find appealing....
Broccoli and Hazelnut, a marriage in two dishes
Broccoli is not my least favorite vegetable (that would be rutabaga), although it’s relatively low on the list.
Broccoli is not my least favorite vegetable (that would be rutabaga), although it’s relatively low on the list. I don’t reach f...
Sweet & Salty Graham Cracker Smoothie
Another for your recipe books
Happy Memorial Day - welcome to Summer, let’s break out the white pants and light up the grill. But if you’re grilling in white pants, that’s on you.
Grilled Asparagus Salad with Charred Scallions, Pistachio, and Mint
Earlier this week, I was featured on The Pleasure Lists, one of my favorite reads with a clear and simple mission: talking about pleasures.
Earlier this week, I was featured on The Pleasure Lists, one of my favorite reads with a clear and...
A Simple Transmission
The Best or The Favorite
There has been much ado about the recent New York Times 100 Best Restaurants list, with plenty of discourse on Substack about which restaurants were absent (and why), which restaurants may not have deserved a...
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Authors
The writers behind this newsletter.
Entrepreneur, writer, and home cook. Based in Charleston, SC.
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