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Food on the edges.

 
 
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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

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 

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

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

 

 
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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. 

 
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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.