#communal-dining

#communal-dining

Fidel Caballero, the chef, he makes his tortillas not with lard but with butter, and adds sourdough starter, which gives them tang and tenderness. Surf clam is kissed on the grill and sliced fine so that it's all gentle sweetness. Then, paired with lap cheong, bought from around the corner on Canal Street.

Naoko Takei Moore has beautiful memories of her mother's Japanese home cooking. Growing up in Tokyo in the '80s, she savored those moments when she and her mom stood side by side in the kitchen making fresh onigiri and mochi, and, most of all, when they'd sit around the family table to enjoy a meal of yose-nabe, a kind of hot pot made with simple ingredients like clams, fish and whatever vegetables they had on hand.

When Maria Camarena and Dave Sinaguglia began furnishing their new home - an 1850s farmhouse in rural Connecticut - they wanted to do it in a way that honored what they valued most: the joy of gathering. "We've always loved having people around our table," says Camarena. "Whether it's old friends or new ones, we want them to feel like they belong here."

Wild Souls is a clean-eating venue designed by studiomateriality and located at the corner of two busy streets in the Kolonaki district of . Positioned within a dense urban context, the project integrates into the city's daily movement while establishing a clear architectural identity at the street corner. The exterior is fully clad in terracotta tiles, giving the building a consistent material presence on all visible .

Spectacle is out. Connection is in. Diners are no longer chasing every TikTok novelty (we're looking at you, Dubai chocolate) or racing to pickle the next unsuspecting ingredient. Instead, there's a clear shift toward food that feels cozy, meaningful and comforting, alongside a deeper embrace of global cuisines. We're craving consistency and care, not gimmicks - and we want to eat together, which means more sharing, more group dining and more dishes designed for the middle of the table.

Not content with opening a restaurant at the new V&A East in 2026, Ravinder and Nadeem are adding another place to their growing portfolio with Karam's, opening at The Brunswick Centre in Bloomsbury. Unlike Jikoni, which highlights cooking across borders, Karam's will be more specific in its remit, featuring South Asian vegetarian dishes that are reflective of the pair's Indian ancestry and the region's heritage of nourishing maternal cooking.

The club's policy is first come, first served, but arriving early does not absolve one of the obligation to consider others.