Today's stories showcase how culinary leaders are expanding what hospitality can look like while staying rooted in technique, sourcing and community. Whether it's hybrid spaces that blur the line between café, bar and neighborhood hangout, zero-waste systems built with farmers or the "first" nonalcoholic sparkling wine aged on lees, the stories all point to the idea that new concepts emerge when chefs push past the boundaries of what's expected.

In this issue: