Brooks Reitz writes the wonderful newsletter ⁠A Small & Simple Thing⁠, which has become one of our favorite reads. He also runs restaurants in Charleston and New Orleans, including ⁠Leon’s Oyster Shop⁠, ⁠Little Jack’s Tavern⁠, ⁠Melfi’s⁠, and ⁠the Bell⁠. In this conversation we talk about Brook’s unique worldview, built around restaurant hospitality, tastemaking (the not annoying kind), and design. We talk about the recent British Invasion for restaurants in America, and his acquisition of the Houston’s / Hillstone training manual. 

And before that we have a great conversation with Johno Morisano and chef Mashama Bailey, partners at ⁠The Grey⁠, an acclaimed and progressive restaurant located in historic downtown Savannah, Georgia. In this interview we chat with the pair about how they think about the big picture (together) and bounce around menu ideas (sometimes, not together). It’s an enlightening and entertaining conversation about collaborating in a modern dining setting. 

The views expressed in this podcast are those of the speakers – not of Resy—and do not constitute professional advice.