Issue #10

HomePlateMN Weekly β€” Issue #10

πŸ“… July 10, 2026

HomePlateMN Weekly β€” Issue #10

Get restaurant reviews, food trends, and dining guides - delivered free. Β· HomePlateMN

✦ Issue #10 · July 10, 2026

This Week at HomePlateMN

Here's what we're reading and writing about this week at HomePlateMN. Catch up on our latest stories below.

Featured

The Tasting Menu Grew Up: How a Fine-Dining Ritual Became American Chefs' Most Powerful Way to Tell a Story

How the American tasting menu evolved from French fine-dining ritual into a powerful storytelling format for regional chefs expressing place, culture, and heritage.

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More This Week

Baking

One Word, Four Religions: The Regional Barbecue Divide That Defines American Cooking

From Texas brisket to Carolina whole hog, explore how regional American barbecue styles differ in wood, rubs, cuts, and sauce β€” and what those choices reveal.

Gourmet Recipes

The Meal That Wasn't Supposed to Exist: How Brunch Took Over American Dining Culture

From a Victorian novelty to a Sunday institution, discover how brunch transformed American restaurant culture, menus, and kitchen operations.

Easy Recipes

No Address, No Menu, No Rules: How the Pop-Up Dinner Became the Most Adventurous Seat in American Dining

From underground supper clubs to chef takeovers, pop-up dining has reshaped how Americans eat. Here's what makes it different β€” and why it matters.

Fast Casual

The Cathedral of Beef: Why the American Steakhouse Refuses to Die β€” and What It Says About Us

How the American steakhouse evolved from frontier chophouses into a cultural institution β€” and what its enduring dominance reveals about celebration, status, an…

Casual

The Smash Burger Isn't Just a Trend β€” It's a Mirror Held Up to American Dining Culture

The smash burger is more than a viral technique β€” it's a lens on American food culture, regional identity, immigrant flavors, and the line between nostalgia and…

Fine Dining

The Kitchen Hierarchy Is Breaking Down β€” and Some Chefs Say That's Making the Food Better

Escoffier's brigade system dominated restaurant kitchens for 130 years. A new generation of chefs is replacing it β€” and argues flatter structures make better fo…

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