Menu Innovations

Yard House Adding New Menu Items, Cocktails on May 1

Yard House will introduce five new menu items along with a half-dozen new cocktails and non-alcoholic beverages beginning May 1.   Executive Chef Carlito Jocson has been busy behind the kitchen door creating dishes that include a new twist on an old favorite, a meaty pizza, gluten-free pasta and a pair of desserts.

Morton’s The Steakhouse Unveils Spring Seasonal Selections

For a limited time only, Morton’s The Steakhouse locations in Washington D.C. and Chicago, among other cities, will be offering their Spring Seasonal Selections.They are:Snake River Farms Waygu Filet Mignon with Herbed Tallow ButterBurrata, Mango & Heirloom Tomato SaladPrime Dry Aged Bone-In Strip SteakRoasted Cippolini Onions with Citrus Glaze                              Morton’s The Steakhouse opened its first location in the Windy City in 1978 while Allen Brothers started in Chicago 120 years ago.

California Pizza Kitchen Introduces New Seasonal Menu for Summer

Celebrate summer early at California Pizza Kitchen (CPK), the authority in creative dining with a California vibe, with the arrival of deliciously innovative summer menu items. Featuring flavorful Lemongrass Chicken, nutritious Power Bowls, the fresh and light California Fields Salad and more, the new seasonal menu is bursting with summer flavor.

Inside The Daring World of Multi-Sensory Dining

At 6:58 p.m. six couples hover nervously outside the windowless Black Hole restaurant in Cancun. There are giggles, witty comments, a whole lot of “what is going to happen next” swimming in the balmy air.

10 Surprising Pork Facts from the Experts

The National Pork Board’s Pork Summit 2017 at The Culinary Institute of America’s St. Helena campus was an opportunity for some of the industry’s pork-loving luminaries to gather and discuss the future of the pig.

Is Marijuana Making Inroads Into Foodservice?

There’s no denying the shifting perception and policy surrounding marijuana in the U.S. It is legal to some degree in 30 states (mostly for medicinal purposes) and recreationally allowed in California, Colorado, Washington, D.

The Ultimate Cheese Education Course Now Available Online

Straight from America’s Dairyland, the Wisconsin Milk Marketing Board (WMMB) released its newly updated Cheesecyclopedia, a free online self-study course on Wisconsin cheese varieties and how to profit from an investment in Wisconsin cheese.

Prosciutto di Parma Takes Center Stage at Ripple

Ripple released its first Bar Room menu focused on a single ingredient. Under the direction of Executive Chef Ryan Ratino, the Cleveland Park restaurant expands its offerings this month with a menu dedicated to original and innovative applications of Prosciutto di Parma, to be available through the end of May.

American Cuisine Enters a New Era of Creativity

We’re entering a new dawn of molecular cooking and creative American cuisine. Though well-versed in the tools and techniques that made the likes of Ferran Adrià, Grant Achatz, and Wylie Dufresne popular, many chefs have returned to their roots, incorporating some modern methods with more classical cooking foundations in order to put a new spin on ingredients and enhance flavors.

AMC Theatres Launching AMC Feature Fare at Locations Nationwide

AMC Theatres today proudly announced the largest menu revamp in company history, with the upcoming launch of AMC Feature Fare, AMC’s new approach to enhancing menu items, and by providing unique and unexpected offerings to guests throughout both AMC and AMC Classic theatres.

Two Iconic Restaurants Stage a Pop-Up Dinner for the Ages

When the idea came across Julian Niccolini’s desk, he wasn’t sure what to think. In New Orleans, isn’t the Creole cuisine served with a side of Creole? “When I got down there it was totally different,” says Niccolini, the co-owner of New York City’s famed Four Seasons restaurant.

Executive Chef Nick Dostal Debuts New Menu at Chicago's Sixteen

Executive Chef Nick Dostal and the culinary team at Sixteen invite guests this spring to the two Michelin star, fine dining restaurant at Trump International Hotel & Tower Chicago to relish Chef Dostal’s culinary creativity of a new contemporary American cuisine with distinctive wine pairings.

Chicago's FIG & OLIVE to Launch Jazz Brunch Sundays

On April 2, FIG & OLIVE Chicago will launch its Jazz Brunch Sundays series offering guests a seasonal, French Riviera-style dining experience in the city’s prominent Gold Coast accompanied by live jazz music.

St. Louis’ Nixta Unveils Spring Menu

Nixta, St. Louis’ hottest spot for contemporary Mexican fare, spices things up even more this month with a newly designed spring menu. Helmed by Chef/Owner Ben Poremba and Executive Chef Tello Carreon leading the kitchen, Nixta presents vibrant new recipes sparking new reasons to fall in love with the colorful eatery.