Ai & Restaurants

Generative Series: AI, Art & Culture returns to the LINE Hotel DC for AI & Restaurants, a live conversation-and-tasting event on Sunday, October 25th from 2-4pm. We're here to ask what happens when artificial intelligence meets the restaurant industry — from Michelin-level molecular gastronomy and AI-driven recipe creation to how fast-casual kitchens are cutting waste and cost. We're bringing together chefs, technologists, journalists and academics for a live conversation and tasting on how AI is reshaping food, from the kitchen to the table. This isn't just a conversation about operations. We're digging into what these shifts mean for the guest experience itself — how AI is changing the way people discover, order, and even taste food. On stage: Anna Spiegel, Axios D.C.'s food, lifestyle and city reporter and former Washingtonian food editor for a decade bringing her eye for the local restaurant and hospitality scene to the conversation Andy Brown, founder of Andy's Pizza, live-demoing a piece of kitchen hardware he invented himself — a vacuum-based dough-shaping mechanism he 3D-printed and then used generative AI to redesign, growing its working dimensions by 21%. He's bringing the actual hardware and AI software to walk the room through how it works. A food-tech platform voice and an academic/industry voice, rounding out a panel built to cover the technology, the industry, and the culture all at once Expect a curated, conversation-forward crowd, a working demo you won't see anywhere else in DC, and tastings that only come from mixing Michelin-trained chefs with machine learning. Space is limited — RSVP to save your seat.