The Monocle Drinking & Dining Directory is designed to appeal to everyone who appreciates food and drink enjoyed in the company of friends and family – as well as to those who have their sights set on launching their own food-retail business in the coming years, say the publishers.
Josh Fehnert, Editor of The Monocle Drinking & Dining Directory, said: “We saw space on the newsstand for a title that celebrated food entrepreneurship and opportunities around the world and told a few juicy and lesser-known stories along the way. Having grown our food, drink and hospitality coverage, we wanted to celebrate the neighbourhood restaurants that forego the fuss, profile the businesses breaking new ground, and offer a little food for thought in the form of comment and analysis.”
Tyler Brûlé, Monocle’s Editor in Chief and Chairman, writes in his Editor's Letter: “When we discovered there was a glaring gap to do something that appealed to the sous-chef with ambitions of opening his own Gasthaus or the wine retailer with dreams of buying her own vineyard, we set out plotting the essentials of our 194-page volume.”
According to the publishers, Monocle’s Art Director, Kate McInerney, has put on extra gloss to create a stand-out, luxurious publication where hand-picked recipes sit next to in-depth interviews, and global food news briefings follow long-form essays.
For the launch issue, which is out now, Monocle goes on a road trip across the US-Mexican border to visit the small towns where food is fuelling an economic revival, sits down with the head of a fourth-generation food family in Zurich, and meets the Italian chefs of tomorrow.
The magazine takes an in-depth look at Madrid's reviving tabernas culture, profiles entrepreneurs with tasty tales about making a fresh start, and heads to the tower-top journalists’ club in one of Germany’s leading publishing houses, where deals are still done over dinner and drinks.
The Monocle Drinking & Dining Directory also includes the Monocle Restaurant Awards, now in their fourth year, which sees Monocle's experts pick a Top 50 that is a bold statement against foamy, fussy tasting menus, says Monocle.