Kitchen Notes6 min read
Why we fry in beef fat
The fast-food industry quietly dropped tallow in 1990. We brought it back, and the fries have never been better.
Marina Vlachou ·
(J)Notes from the kitchen
Recipes, kitchen notes and the occasional opinion about fry oil, written by the people who cook the food.
Journal
Issue 08 · Autumn
Recipes4 min read
Make our hot honey at home
Three dried chillies, one jar of good Greek honey and twenty minutes. Here is the exact recipe we use in every kitchen.
Thanasis Karras ·
Behind the Pass7 min read
A morning on the line at Psyrri
From 06:00 deliveries to the first ticket at noon, here is what happens before the doors open.
Dimitris Oikonomou ·
News3 min read
Rio is open, with our first drive-thru
Our sixth restaurant brings a two-lane drive-thru, a covered terrace and the Florina Pepper Melt to the edge of Patras.
Dimitris Oikonomou ·
Recipes5 min read
The perfect smash, in four photographs
Ball size, plancha heat, press time and the scrape. Everything that goes into a lacy-edged patty.
Marina Vlachou ·
Kitchen Notes4 min read
Brown butter, in everything
How a nutty, toasty butter made its way into our shake, our pie and, briefly, our ketchup.
Eleni Papadaki ·
Behind the Pass6 min read
What paying people properly looks like
Our starting pay is €1,250 a month, well above the national minimum. Here is the maths behind it, and what it has done to staff turnover.
Dimitris Oikonomou ·
