Heads of the Table | Bon Appétit
"Rooted in refined Southern cooking and driven by a legacy of community hospitality, this Houston restaurant kept nearly its entire staff employed during the pandemic, redirected profits to feed neighbors and first responders with culturally resonant meals, launched a nonprofit that employs refugees through a fermentation lab and culinary training, and even lent outdoor space to struggling bars so sales could be funneled back into the local ecosystem." - ByBon Appétit Staff & Contributors
