Jane has been writing for Food & Wine since 2020, with a primary focus on the changing state of the restaurant industry from an insider's perspective. According to the guests opinions, waiters serve tasty vanilla ice cream, cinnamon rolls and belgian waffles here. Offering good chicken pies, roasted chicken and filet américain is the unique characteristic of this restaurant. During the pandemic, Jane opened a small neighborhood pop-up restaurant in her hometown of Swarthmore, Pennsylvania, with chef/partner Cem Teoman (Dirt Candy, Blue Hill at Stone Barns, Per Se). Visitors book a table for tasty dishes here and enjoy the sights of Big Bear Historical Museum.
Jane went on to work in several acclaimed New York restaurants, including Dirt Candy, Gramercy Tavern, Blue Hill at Stone Barns, and Le Bernardin. After several years working in restaurants, she attended the Natural Gourmet Institute's Chef's Training Program. She moved to NYC for an internship at the James Beard Foundation's publications department, contributing to their website and blog. As a writer, she brings an insightful insider's perspective to an ever-evolving industry, and is always ready with a pro tip for the home cook.Įxpertise: restaurant industry, pastry, ice cream, health-supportive cooking, sustainable food practices.Įxperience: Jane Brendlinger graduated from Brown University in 2013 with a BA in creative nonfiction, focusing primarily on food writing. Jane Brendlinger has worked in New York City restaurants for 10 years - as a server, savory line cook, and pastry cook - from casual fare to Michelin-starred fine dining.
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