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Ginny Jensby receives a bottle of Topo Chico when she checks in to the Hotel San José in Austin. (Photo: Ilana Panich-Linsman for The New York Times)

Bottles of fizzy Topo Chico are a favorite in restaurants, bars and stores, even though marketing is minimal.

Whitfield opened in December; reaction was quick and unexpected. “On New Year’s Eve, we had a line around the building,” the executive chef Bethany Zozula said. (Photo: Jeff Swensen for The New York Times)

Pittsburgh’s Youth-Driven Food Boom

Pittsburgh’s restaurants help fuel an influx of younger residents.

Stéphane Jégo, left, and Mohammad El Khaldy in the kitchen of L’Ami Jean, which Mr. Jégo owns. (Photo: Corentin Fohlen for The New York Times)

From Refugee Chefs, a Taste of Home

The employees’ uniforms were inspired by outfits the owner Christos Siafakas saw on a TV show. They have been so popular that the shop has lent them to Peter Pan customers as Halloween costumes, Ms. Siafakas said.

In Greenpoint, a Doughnut Shop Where Time Stands Still

David Sclarow’s pizza business began at the Brooklyn Flea in 2008. (Photo: Krista Schlueter for The New York Times)

Pizza Moto Comes to Rest in Brooklyn

David Sclarow’s pizza business began at the Brooklyn Flea in (Photo: Krista Schlueter for The New York Times)

Patrons collect their grilled meat at Mzoli’s. (Photo: Joao Silva/The New York Times)

South Africa, One Nation United by the Grill

South Africa, One Nation United by the Grill

The owners, Conrad and Uma Karl, behind the bar. “We’re big on integrating other cultures here,” said Mr. Karl, who opened the restaurant with his wife in the summer of 2013. (Photo: Caitlin Ochs for The New York Times)

Surfing to Uzbekistan

The owners, Conrad and Uma Karl, behind the bar. “We’re big on integrating other cultures here,” said Mr. Karl, who opened the restaurant with his wife in the summer of (Photo: Caitlin Ochs for The New York Times)

Al Roker shopping at Eli's on East 80th Street. (Photo: Michelle V. Agins/The New York Times)

How Al Roker and His Wife, Deborah Roberts, Spend Their Sundays

Al Roker shopping at Eli's on East Street. (Photo: Michelle V. Agins/The New York Times)

The chefs pay no rent; the hope is that they’ll build a following and create their own restaurants. (Photo: Jeff Swensen for The New York Times)

Pittsburgh’s Youth-Driven Food Boom

Lazzo Pavich, the master boiler at Hawk’s. (Photo: James Billeaudeau for The New York Times)

Where Crawfish Are Boiled, Fried and Celebrated

In Louisiana’s Cajun country, Hawk’s restaurant draws diners with spicy crawfish and doughnut bread pudding.

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