Serviette Magazine

“Going beyond the sustainability and nose-to-tail ethos of using whole animals or baking bread with kernza, the kitchen pushed themselves to create deliciousness out of ingredients others might discard.” — Matt Orlando

Read ‘𝗙𝗼𝗼𝗱 𝗜𝘀 𝗥𝗲𝘀𝗽𝗼𝗻𝘀𝗶𝗯𝗶𝗹𝗶𝘁𝘆: No such thing as a byproduct’ - A lesson in sustainability and what really makes up a zero waste restaurant from Chef Matt Orlando.

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Check out the interview in Issue 01 of .

“Mezcal is always my first choice on a drink menu, but it wasn't until I spent time in Oaxaca documenting the process where I really began to appreciate the beauty and intention behind the spirit. I realize that not everybody will have that same opportunity to experience this in person, but my hope is that we become more mindful of the process as we consume the product.” -

Check out his 📸 photo essay in 𝗜𝘀𝘀𝘂𝗲 𝟬𝟮, available later this year.

If you need us, we'll be here all weekend catching up on 📚🤓

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