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’.

An inside look at Irvington Bar & Restaurant
Chef David Nichols favors carefully prepared market ingredients and straightforward presentations
Chef Zach Pollack inspired by Italy 
Maybe in another life, Zach Pollack was born and lived in Italy
Is your restaurant properly seasoning its food? 
Tasting the food you serve is important
Inside Boston's dynamic Steel & Rye restaurant
Chef Chris Parsons says Steel & Rye is the result of his desire to define what Americana means to him
Inside Odys + Penelope, a churrasco and grill
The husband and wife chef team behind the acclaimed Los Angeles restaurant, The Sycamore Kitchen, debuted their newest restaurant in January
Chef Ryan Pollnow calls the shots 
Pollnow was recently named a partner in the Ne Timeas Restaurant Group
Master Mixologist: Nate Chung 
Chung’s Hookshot Sour at Mott Street in Chicago is a miracle in a glass
Inside Townsman: Boston's hip new brasserie
Matt Jennings and his wife, Kate Jennings, recently opened Townsman to showcase his bold, lusty cooking
The Blackbird gang opens Dove's Luncheonette
Paul Kahan and Donnie Madia, the force behind Chicago’s One Off Hospitality Group, have a new restaurant
First look: New York's Masseria Dei Vini
The restaurant features dishes from the chef’s native Puglia
Inside Shaya, a modern Israeli restaurant
The contemporary restaurant that features the cuisine and culture of chef Alon Shaya's upbringing
Bobby Flay and the B Team: It takes a village 
Superstar chef Bobby Flay has surrounded himself with a team of talented people who help ensure his success.
Inside Chicago's clubby Seven Lions restaurant
Executive chef Chris Curren offers a modern interpretation of American clubhouse fare.
Why aren't you updating menus? 
Paper menus can be updated and printed in a matter of minutes. This is 2015!
How top chefs learn from their mistakes 
Every chef makes mistakes, but how you overcome them is what counts
Penton Restaurant Group

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