Inside Saltine
Converting a 1920s schoolhouse in Jackson, Miss., that’s on the historic registry into a restaurant was no easy feat for designer and co-owner Rachel Horn Houston, especially on a “really tight” budget.
Restaurateurs taught consumers more than a few lessons this week, but hold off on the gloating. Enlightening parties who need a moment to recall the occupant of Grant’s tomb isn’t exactly a demonstration of genius. Still, there were occasions when industry savants took to the blackboard in what proved a head-turning education fest.
For its high-budget second location in New York City, Food & Wine deferred to famed architect David Rockwell to design a supper club that “allows every guest to feel like a part of the [culinary] process,” says Business Development Manager Louise Vongerichten. That meant paying homage and setting a stage for the featured chefs who rotate through its kitchens.