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4 Satisfying Beer and Brunch Pairings

While brunch has never been a teetotaling occasion, new consumer research from Mintel suggests it’s getting even boozier. Some 40 percent of urban millennials want to see more drink specials at brunch; that includes old standbys like Bloody Marys and mimosas, as well as relative newcomer beer. 

MAMO Restaurant’s New Executive Chef Debuts Stunning Menu

Enjoy the best any season has to offer with celebrity favorite MAMO Restaurant’s incredible menu curated by new Executive Chef Salvatore Marcello. Originally from Naples, Italy, Salvatore was born into a family of cooks and bakers, igniting his passion for food at an early age.

Inside LA's Innovative Plant-Based Pub

The team behind Beelman’s is nothing if not bold. As if overhauling a solid burgers-and-wings menu at the downtown Los Angeles spot in favor of all-in vegan pub food was not gutsy enough, Chef Caroline Concha has also peppered the restaurant’s new dishes with assertive Asian flavors.

How to Energize Your Menu with Unique Food Mashups

Intriguing the tongue through balance of flavor and texture, food pairings are the simple yet sophisticated way full-service restaurants are pumping their menus up. Inventive mixing of salty, umami, sour, bitter, sweet, and spicy has allowed new and revamped flavor combinations to sprout on menus.

All You Need to Gnocchi

In the U.S., there are a handful of Italian dishes so common (spaghetti, ravioli, lasagna, to name a few) that one would almost think they were actually American. And while gnocchi doesn't make that list quite yet—as of 2015 it is only at the second of four stages in Datassential’s Menu Adoption Cycle—it’s not for lack of trying.

Americans to Consume 1.35 Billion Wings for Super Bowl LII

The chicken wing is poised for a big payday in Super Bowl LII. The National Chicken Council released its annual Chicken Wing Report Thursday, and it appears, against all odds, that 2018 is going to be the tailgating staple’s best yet.

5 Surprising Deep-Fried Dishes from Chefs

Fried foods have been shunned in recent years as consumers watch their waistlines and cholesterol levels. But even the healthiest consumer leaves a little room for indulgence. This month, in honor of the comfort foods people turn to when looking to keep warm, we take a look at some of the more creative dishes coming out of the fryer.

Restaurant Industry Breaks Two-Year Sales Drought

The restaurant industry received a jolt of good news in the fourth quarter. Same-store sales increased 0.4 percent, marking the first quarter of growth in the last two years, according to TDn2K’s The Restaurant Industry Snapshot.

These Chefs are Spinning Comfort Classics Into Modern Hits

With a single bite, comfort foods bring back warm memories of dishes from our childhoods. This transportable quality is still reflected in full-service restaurants, but with a modern twist that fits the more sophisticated palates of modern-day diners.

Root Vegetables Enrich Hearty Comfort Dishes

Fresh vegetables aren’t always top of mind when thinking about hearty dishes best served in the chill of winter. But incorporating vegetables into dishes during this colder season can be just as easy as it is with the bounty of the summer.