Restaurants aren’t just about food. This is what happens behind the pass; the decisions, the pressure, and the recipes that come out of it. Written by a husband-and-wife chef duo opening their first restaurant.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 91 | Founded | 2 years ago | Last Issue | 7 days ago |
| Active | |||||
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A Restaurant Is a Gambler’s Game
Every service is a bet on people, timing, weather, deliveries and luck
I’ve been pondering this for a while. It might sound like complete common sense, but I’m constantly going over why things happen the way they do, how they could improve...
The Peach Cake You’ll Make Every Summer
Italian peaches are properly abundant at the moment, and the fruit this year has tasted incredible. It’s the kind of summer where you should be eating as much of them as possible, while it’s here.
At Gina, we’ve been using peaches in our c...
The Pop-Up That Nearly Broke Me
Four Saturdays, one heatwave, too many baked goods, and a very pregnant woman with fat ankles and a spreadsheet.
The final part of the Almost Bakery series: what actually happened when we tried to run four bakery pop-ups in a heatwave.
The Seven Most-Ordered Dishes at Gina
Whenever I’m talking to someone visiting Gina for the first time, I usually explain the restaurant like this: we take good, seasonal ingredients and use them to make food that feels both familiar and a little bit special.
The menu changes...
What the Gina Team Actually Eats, Drinks and Talks About
A little while ago, Anna and I got chatting about what she did before she came to work with us at Gina, and it turns out that writing newsletters was actually part of her old job. Very convenient, considering I have been thinking a lot abou...
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Authors
The writers behind this newsletter.
We're a husband-and-wife chef duo braving the wild ride of launching our first restaurant in "the worst year for restaurants ever."
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