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Beverly Hills’ Somni Awarded Two Michelin Stars

On the heels of its one-year anniversary, Somni receives two Michelin stars upon the Michelin Guide’s return to Los Angeles after a decade. Led by ThinkFoodGroup’s West Coast creative director Aitor Zabala with chef José Andrés and the TFG creative team, ThinkFoodTank, the fine dining concept opened in March 2018 with national acclaim.

Bennigan’s Unveils Spring Drink Menu

As the temperatures start to rise, Bennigan’s is springing into action with the launch of refreshing food and cocktail pairings.The iconic restaurant brand is celebrating the arrival of spring nationwide with fresh flower and herb-inspired cocktails that pair perfectly with Bennigan’s made-from-scratch dishes.

Bar Louie Teams Up with Sammy Hagar for Cabo de Mayo Fiesta

Bar Louie is teaming up with rocker Sammy Hagar to revolutionize Cinco de Mayo with a weekend-long Cabo de Mayo fiesta. During Cabo de Mayo, May 3-5, partygoers systemwide will have an exclusive opportunity to indulge in two specialty tacos, for just $5, that will only be available during the three-day celebration—Sammy’s Red Rockin’ Buffalo Chicken Tacos and Louie’s Philly Cheese Steak Tacos.

Larkin’s Restaurants Announces New Director of Culinary

Larkin’s Restaurants is proud to introduce chef Adam Hayes to the Greenville foodie and culinary community as its new director of culinary.Chef Hayes brings with him a robust resume—from hosting two dinners at the prestigious James Beard house, to winning the Food Network’s “Cutthroat Kitchen,” he has created and polished an impressive culinary background.

Chef Michael Schulson’s Restaurant Empire Goes Italian

Following stints in New York City, Philadelphia, and Tokyo, chef Michael Schulson launched his restaurant empire in 2008. Schulson Collective now comprises 10 hot spots dotting the East Coast. While his lauded concepts mostly revolve around Asian fare, the chef has veered into new and unexpected culinary directions of late, and Harp & Crown in Philadelphia—with a seamless blend of art deco charm, new American/global fare, and even a retro, two-lane, reservations-only bowling alley—may be the most intriguing to date.

The Regional Mexican Cuisine Movement: Not Just Tacos or Enchiladas

Not long ago, when people craved Mexican food in the U.S., they were thinking of the not-so-authentic, inexpensive versions of tacos, burritos, and nachos. Recently, however, chefs have begun focusing in on Mexico’s diverse range of cuisines to a ravenous audience, finding that there’s just as much love for mole and pozole as there is for quesadillas.

Bar Professionals Say Bring on the Banana

The beverage world will see a reemergence in banana flavors, predicts Eric Nakata, vice president of beverage innovation S&D Coffee & Tea. This renewed enthusiasm for banana may be related to growing interest in Latin American cuisine, which uses the banana-like plantain as a staple, or the trend toward plant-based and natural ingredients for elements like non-dairy milk alternatives (up 61 percent over the past 5 years, according to The Next Idea 2019 Restaurant and Food Forecast) that can be made from bananas.