Transmissions from the desk of Brooks Reitz - entrepreneur, writer, and home cook.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 332 | Founded | 6 years ago | Last Issue | 7 days ago |
| Active | |||||
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brooksreitz.substack.comLatest Issues
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...
Some thoughts on hospitality.
I’ve got a short one for you today.
They say you can’t go home again, but this week I’m heading to my hometown, Henderson, Kentucky, where I’ve been invited to speak at their inaugural hospitality summit. They have a mission to become the...
Chris Fenimore's Guide to the North Fork of Long Island
Chris Fenimore is a friend, a talented photographer and writer, perhaps most well-known in the menswear scene on account of his long-running ‘Five Fits With’ series for Esquire.
Chris Fenimore is a friend, a talented photographer and write...
The Yankees Are Coming!
Is there an inverse American invasion happening in London?
Earlier this year, I wrote about the impending “invasion” of British pubs in America, predicting that 2026 would be the year the pub moved stateside. It was obvious to me the story...
A trick for cooking greens, from The River Cafe
and some great ideas from Superiority Burger and Cervo's
A few weeks ago in NYC, I had dinner with a group of friends at Elio’s, the uptown Italian stalwart. Among the crew was Adam Rapoport, formerly of GQ and Bon Appétit. Adam is now wea...
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Authors
The writers behind this newsletter.
Entrepreneur, writer, and home cook. Based in Charleston, SC.
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