As The Dishing Turns 1, We Look Back By the Numbers
We’re celebrating our 1st year in publication on Monday, June 1, 2026— a year to the day of our launch a year ago—with a party at The Copper Crow for the industry tastemakers + restaurant collaborators we featured this year.
These are the chefs, bartenders, industry creatives, restaurant + bar hosts of Snacky Hour + Sit With Us dinners, TINY Talks + Talks on Film, pop ups + tastings from Kingston to Glens Falls. We have grown from the 84 original subscribers to almost 4,000 readers, and our sponsors + paid Social Club members have been crucial to that growth. We never charge restaurants for reviews + that’s a massive distinction of our reliable, independent media in an often money-compromised world. We say we’re “Informed, never influenced” for good reason.
Our launch year by the numbers — June 1, 2025 to June 1, 2026.
🫒 We hit the ground running with Issue 1 of The Dishing’s “It’s Only Tuesday!” newsletter, which is more digital ‘zine with the website as our main platform. In our end-of-year poll, we found a large portion of our readers are not regularly active on social media, proving a downturn in the power of the algorithm and a preference for the weekly newsletter for weekly intel and interviews. In addition to our weekly news, ‘where we’re eating’ spotlights, date night round ups, cocktail, wine + spirit stories + hotel intros, we did a whole lot in the streets this year.
🫒 Over 52 weeks + 52 issues, The Dishing:
• Interviewed70 tastemakers: Chefs, bartenders, beverage directors, restaurateurs + other industry creatives
• Featured 120 restaurants + bars
• Hosted 30 in-person events: TINY Talks, TINY Talks on Film, Sit With Us dinners + Snacky Hours.
• Launched a member-based social club: The Dishing Social Club members received early notice, priority access + discounted tickets to all events.
• Paired 20 DJs + chefs in our Sonic Dish series
• Promoted: 424+ industry events not connected to The Dishing, including area dance, DJ, art + dining events, food festivals, supper clubs, farm dinners, pop ups + seasonal chef experiences
• Wrote 75+ feature stories on chef moves, breaking news, soft openings + industry updates
• Launched Raise The Bar for hospitality professionals with free outdoor summer yoga
• Grew our reader base from 84 to 4,000
+ established The Dishing as the Capital Region + Hudson Valley go-to source on where to eat + hospitality news with the newsletter averaging a weekly open rate of 84%!
🫒 Thank you to all our readers, subscribers + sponsors for spreading word about The Dishing. We’re locked in, so sign up for the newsletter to stay informed!