Meals inspire comparisons, not just of the food, but of the overall experience. What makes a restaurant memorable? What makes you want to go back to it, to recommend it? How does it achieve those coveted stars? As we drove down through the Cevennes we came to the conclusion that we would never qualify as Michelin inspectors; we’d fail the furniture

... See more

“One thing that consumers have been trained to understand is that menus don’t need have to have 12 entrees and 12 appetizers,” he says. “They need to have six really good ones. And that’s enough.”

But perhaps Jones’ most difficult challenge will be maintaining that scrupulously selective admittance policy when institutional and retail investors — many of whom would presumably never qualify for a Soho House membership of their own — begin clamoring for price gains... It’s pretty easy for the director of membership to tell Nick, ‘There’s nobod... See more