Food on the edges.
After a successful Kickstarter campaign, we are finalizing recipes and submissions for our very first print publication. In Edition Zero, we are reformatting those stories that made Counter Service what it has become, and pairing them with recipes from iconic chefs from all over the world. Keep up with our progress with our newsletter or hit us up with questions.
Image provided by The Aphrodisiac Kitchen
On the Tips of our Tongues
I haven’t really been able to stop thinking about The Aphrodisiac Kitchen (TAK) recently. I met Andreas Carver back in January at our Cold Cuts Salon Party moment with Yardy and Mouthfeel, and have been mildly fangirling over his project, TAK.
Photograph by Xavier Girard Lachaîne
Now Serving: Thoughts and Opinions
Who better to serve up proper thoughts and opinions on new and old and great and strange restaurants? With just a few years of working in restaurants under our belts, we've got a few ideas and way too much love for those in the game. This week: Candide in Montreal, Canada.
Image provided by Zach Ligas
The WEekend (Is Subjective)
When your days off are never Saturday/Sunday, any day can be the weekend. In this section we're talking cute / groovy things to do around town, that our friends are involved in, or just pumped about.
Calling Out
Paprika-Rubbed Rib-Eye with Marinated beans & tomatoes
A recipe from Edition Zero by Andy Baraghani
Aux Chord: Mary Eannarino's Takeover
Let Counter Service grab your Aux chord for an hour or two. Every month we ask someone from our musically studious community to put together a playlist for the month. This month, Mary Eannarino took it to the next level.
Next Up: MEAT
Issue 15 is just around the corner and we're talking about all things MEAT: Big Macs, the Atkin's diet, Veganism, you name it. If it has to do with meat, or lack there, we want to talk about it. You have something you want to throw into the conversation? Hit us up.