Michael Sanson


Michael Sanson took over as editor-in-chief of Restaurant Hospitality magazine the same year Star Trek creator Gene Rodenberry’s ashes were launched into space and Paul McCartney was knighted Sir Paul by the Queen. Since then he’s been writing about his restaurant experiences in an editorial currently called Sanson Sez. His column has elicited all forms of love and hate, which are documented on our letters page, Back Talkin’.
If you have a beef with his opinions or want to share a little love, email Mike. The best of your comments will appear in Back Talkin’.

Aspen Kitchen
A look at the new Aspen Kitchen
Aspen Kitchen features all-American ingredients sourced locally from Colorado
James Rigato
Rising Stars: James Rigato 
Rigato serves simple, unpretentious comfort food cooked on the highest of levels
Should guns be allowed in your restaurant? 10
The sight of people sitting in a restaurant with a visible gun would get me more agitated than watching my apathetic server texting on her cellphone.
Rising Stars: Michael Gulotta 
Gulotta created MoPho, a clubhouse of sorts where chefs could eat what they often crave—Southeast Asian
Butchertown Grocery rocks

Butchertown Grocery, the brainchild of a rock star, a high-stakes lawyer and an award-winning chef, recently opened in Louisville. The restaurant reflects the historic neighborhood and the century-old space, which once housed a grocery store.

Check out L.A.’s Little Sister Downtown
Blackhouse Hospitality's sixth restaurant is a reimagined interpretation of its Manhattan Beach counterpart
Male restaurant employees: Hands off  6
Unwelcome physical contact between employees should not be tolerated
Inside Hexx kitchen + bar
This unique concept at Paris Las Vegas is having a love affair with chocolate.
Sbraga Dining
Inside Top Chef Kevin Sbraga’s new joint
Sbraga Dining in Jacksonville, FL, focuses on the cultural influences of Northeast Florida
Are you prepared to eliminate tipping?  8
What will happen to service quality if tips are no longer an incentive?
New York City’s Carbone takes Las Vegas
The Italian-American specialist now has an outpost at ARIA Resort & Casino in Las Vegas.
When good service gets annoying 
There is no excuse for abysmal service
Inside Mark Peel’s new restaurant Bombo
The force behind LA's Campanile and Tar Pit has opened a more casual restaurant
Why is service so tragically bad?  4
The shortage of good front-of-the-house workers is baffling, Mike Sanson says
Why the chef-casual segment is so appealing 
Three operators explored the development and expansion of their chef-driven casual concepts at the recent MUFSO Conference.
Penton Restaurant Group

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