Sip & Scene

Ghost Kitchens and the New Delivery Economy

A few years ago, “opening a restaurant” still meant the familiar holy trinity: a lease, a dining room, and a staff that could run both without falling apart. Now, plenty of brands skip the front door entirely. They rent kitchen space, build a menu engineered for travel, and meet you at your...

Dining Out with Serious Food Allergies

I did not become “the allergy person” on purpose. It happened the way a lot of big life shifts happen in restaurants: suddenly, inconveniently, and with a side of humility. After years of directing beverage programs and trusting kitchens like they were an extension of my own hands, I was diagnosed...

About Julianne Rossi

Welcome to Food & Drink , the corner of Sip & Scene where we talk about what’s in the glass, what’s on the plate, and what all of it says about us when the check hits the table. I’m Julianne Rossi , a former beverage director, hospitality lifer, and Chicago-based writer who still instinctively...