MISE
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Alt bi-weekly for the die-hard geeks, passionate groupies, good eaters, & crazy workhorses of the culinary sphere. We are a nationally-focused online publication, funded solely by subscribers, with a staff composed of freelancers from all over the country.Mise serves those who are actively changing the way we eat and drink, by capturing the ideas and behind-the-scenes moments that make it all possible. We're in it for the cuts, and burns, and long hours. The menu-writing epiphanies at three in the morning. The meticulous plating of a new dish; the hodgepodge bliss of staff meal. Good food writing means reviews and recipes, sure, but truly great food writing awakens some deep-set primal something down in your gut. So consider us another trade rag, covering the ins-and-outs of an industry just as faithfully as can be, but with a little extra gangster fairy dust thrown in. We are not coming to this lightly. To those who love the heat of the range on their face, an orderly backbar, or dirt under their nails, we salute you.
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