Today we’d like to introduce you to Mikal Frater.
Hi Mikal, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Thank you for having me!
I’m a transplant, by way of Jersey, by way of Brooklyn. I like to think I’m a local now – it’s been ten years – but I spent a good chunk of time in undergrad exploring my food options. Towson U’s meal plan got old really fast! During my tenure, I became the go-to foodie friend. “Let me ask Mikal where I can get [xyz],” or “Mikal’s making dinner in Millennium – let’s pull up.”
Penthouse Eats was born out of that in 2017, well after graduation and after many meals, as a way to organize my restaurant recommendations. I was also cooking A LOT, so it doubled as a space where I could share pictures of my meals and the occasional recipe or two.
Over the last five years, I’ve dabbled a little in blogging, sharing short videos of recipes and kitchen tips, meal prepping, catering, and private dining. I like to think of present-day Penthouse Eats as all things food. Whether I’m traveling and eating, at home and eating, at a restaurant and eating, or at a friend’s house and cooking, I want people to hear about it.
And I want the information I’m sharing to be so palatable and digestible (and yummy-looking), that whoever is reading also get the inspiration to try something new in the kitchen or eat somewhere they wouldn’t have thought to.
I’m sure you wouldn’t say it’s been obstacle-free, but so far would you say the journey has been a fairly smooth road?
To be quite honest, it’s not the *most* difficult thing in the world. I say this because: I still have a full-time job completely unrelated to the brand.
I simply refuse to let Penthouse Eats stress me out, because food is truly my passion and I never want to resent it. I don’t want the brand to *feel* like work. In that regard, I am blessed to have the ability to choose exactly how busy I want my schedule to be.
When it comes to providing content, I will say that difficulty comes in waves. I’ll get inspired and try something new in the kitchen, and maybe the first time, it doesn’t turn out as great as I’d hoped. Now, I’m frustrated, and the perfectionist in me won’t allow me to even put the content out.
OR maybe I just won’t get inspired for a few weeks at a time (in which case, you can find me eating out or stocking up on frozen meals, unabashedly). In those cases, the brand goes quiet, and I see that as a struggle sometimes, in a world of social media where if you want to succeed, you need to post constantly to “keep up with the algorithm.”
That part gets exhausting, because damn! I just want to be able to post my content when I want!
I will say that, through hiccups and all, the growth of Penthouse Eats has been on a steady incline, and that’s genuine.
We’ve been impressed with Penthouse Eats, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Well, thank you!
Penthouse Eats is a brand that promotes all things food: restaurant reviews, recipe development, live tutorials, meal prepping (when applicable), and private dining. This brand spans the DMV area and the tri-state area, and occasionally includes restaurants visited during my international travels.
The goal of PE is to infiltrate the homes of its audience with inspiration to try new things in the kitchen (with the use of our merch, of course *shameless plug*)! It is run by a twenty-something and looks to reach other twenty-somethings. I’m most proud of the genuine support I’ve received over the last five years. I believe the difference between Penthouse Eats and other foodie accounts is the all-encompassing factor. The niche is food, of course, but it’s truly an umbrella brand.
If you want to cook more? I got you. If you want to eat out more? I got you.
If you don’t want to lift a finger? I got you.
If there’s something in the kitchen that I’m unfamiliar with, I’m going to learn more, so that I can turn around and make it understandable – for you.
With that being said… make sure you’re following the Penthouse on IG – cookbook coming this fall.
If you had to, what characteristic of yours would you give the most credit to?
When I’m explaining how to make something, you’re GOING to feel like we’re old friends, chatting. When I’m recording myself, you’re GOING to see a glass of cabernet in my hand and hear 90s R&B playing faintly in the background. I’m GOING to sing along.
I could very easily just write notes and read them rigidly on-screen, but I really think people enjoy the relatable content.
I think staying true to yourself will always bring success because it’s YOU. It’s authentic. What you see on IG and on the Penthouse website is ME (karaoke, movie references, and all).
Contact Info:
- Website: penthouseeats.com
- Instagram: @PenthouseEats
- Twitter: @PenthouseEats
Image Credits
Kay Harrod Photo
