Toothacheis a twice-yearly food magazine for chefs, by chefs. It’s handsomely photographed and refreshingly not obsessed with names you see all over social media.
This issue is built around a road trip from New York to California, capturing America through some of its chefs and restaurants in the midst of the pandemic. It includes visits withJohnny Speroin Washington, DC,Nick Bognarin St. Louis,Francisco Migoyain Seattle,Sarah and Evan Richin San FranciscoJaynelle St. Jeanin Oakland, andJill Bartolomein Los Angeles, along with others. Discussions are frank, as one would expect when professionals are speaking to each other, touching on everything from the challenges of outdoor service to the renewal of inspiration during downtime