Claude Bosi is expanding his culinary ventures with the opening of Josephine, a Lyonnaise bouchon, as a tribute to his roots and family heritage.
Eating alone has transitioned from an oddity to a common practice, driven by the increase in solo adventure seekers. The author highlights the shift in perception towards dining alone and the enjoyment individuals find in their own company.
The author aims to provide a quick solution for indecisive eaters facing hunger by offering a quiz to help them choose their food promptly.
The author highlights the exceptional quality of Yearby's Barbecue & Waterice brisket despite the business not being at full strength yet.