← the doors
tortellini in brodo, a radicchio salad, a bottle of Sangiovese. the bar in Bologna, twenty years later. Aperol and potato chips. tortellini in brodo, radicchio, Sangiovese, again
simple food that tastes like itself. warm, alive, a little offbeat. old rooms with character. taste is the thing a machine can't do. the pasta is boiling, come over
Ally Kiel
Food, wine & things I make
Chicago · est. Bologna 2005
Reservations available: fractional work
the menu ↓

Piatti del giorno

  1. Sales into restaurants, hotels and wine lists.
  2. Partnerships for CPG brands and hospitality tech.
  3. Content and creative strategy, written and built by hand.
  4. What AI says about your brand, and what to do about it.
  5. Served by the day, the project, or the season.
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Ally with an Aperol Spritz and potato chips at the bar in Bologna

Dolciwhat I'm making now

Aperol & Potato Chips

Starts at the bar in Bologna, a year after leaving corporate America. On Substack.

chef's favorite

The AI Scene

How ChatGPT, Claude, Gemini and Perplexity recommend restaurants, city by city. theaiscene.com

house specialty

Sunday Supper at Ally's

An animated kitchen that changes with what's on the stove and the wine I'm opening. In the oven.

seasonal, changes daily

Spontaneous Supper Club

Interactive invites for last-minute dinners. Starts with "are you free any of these dates?" Coming soon.

for the table

AI visibility research

Original audits of how ChatGPT, Claude, Gemini and Perplexity recommend olive oil, protein bars, cereal and more. research.allykielconsulting.com

fresh this month

Homemade tortellini

Make them at least once a year around the holidays to keep the family tradition going.

family recipe