Once an unsexy topic ushered to the sidelines, food waste is steadily moving into the limelight as chefs welcome the challenge of creating tasty dishes with scraps.In February, Balzac Wine Bar in Milwaukee, Wisconsin, joined the legion of waste disruptors with a unique proposition: Every Sunday from 10 p.
Firebirds Wood Fired Grill, known for its scratch kitchen and bold flavors, has unveiled its new Summer Features menu offering fresh seasonal ingredients. The menu, available June 21 to August 1, will showcase items such as Wood-Fired Pineapple Teriyaki Beef Tenderloin, Creole Seared Mahi, Mushroom and Chipotle Gouda Burger and Big Daddy Lemon Cake.
National craft beer franchise Growler USA is kicking off summer with fresh, new limited time craft beer and food dishes. The new menu items stem from Growler USA’s partnership with Escondido, Ca based Stone Brewing, the 10th largest craft brewer in the nation.
Beginning today, National Lobster Day, The Palm Tribeca and The Palm West Side invite guests to satisfy cravings with a summer tradition – the return of a delectable four-pound lobster dinner for two served with two starters and one family-style side for just $99.
City Tap Penn Quarter showcases standout ingredients with new additions to its American gastropub menus. John Koch, City Tap’s Vice President of Culinary Operations, drew inspiration for the new menu items from favorite summer meals while staying true to City Tap Penn Quarter’s approachable and delicious cuisine.
First Watch, the popular breakfast, brunch and lunch concept, introduced three fresh, new dishes nationwide this week as part of its limited-time summer menu. This seasonal menu, like First Watch’s traditional offerings, keeps things fresh with high-quality ingredients while introducing refreshing, mouth-watering flavors to celebrate summer.
Six months after opening her restaurant, Chef Amy Brandwein launched an off-site catering business. It was a good move. Now, catering constitutes 5 percent of Centrolina’s revenue, but that’s not why she started it.
P.F. Chang’s beverage director, Mary Melton, and Browne Family Vineyards proprietor, Andrew Browne, launched a partnership over a glass of wine last year. Now guests across the U.S. will taste the fruits of their labor.
The new Meatless Monday Restaurant Implementation Guide is the right menu for right now as trends show that consumers are increasingly seeking plant-based dishes when dining out. This guide provides restaurants—whether fine dining, casual or quick-service—background and guidance to help start and promote a Meatless Monday program, while keeping meat on their menus.
Lazy days at the pool, endless carefree adventures, celebrating the special dads in life, and delicious cuisine at BRAVO Cucina Italiana … all things that represent the best of summer, Kicking off this laid-back season when delightful memories are made, BRAVO is offering its special summer two-course features starting at $16.
In celebration of Ted’s Montana Grill’s 15th Anniversary, the brand is welcoming in the summer heat by launching two new burger features and a special anniversary cocktail in a campaign that highlights various aspects of temperature, spice and most importantly, heat.
Almost six years after re-opening following an extensive $7 million renovation, The Rusty Pelican, Key Biscayne’s iconic waterfront dining destination has undergone another transformation. The restaurant—which is renowned for its breathtaking views of downtown Miami—recently unveiled a new world class wine program, menu, and craft cocktails.
Continuous menu innovation has always been a hallmark of the iconic Bennigan’s brand, and it is a key driver of its recent growth both domestically and overseas.In recent days, Bennigan’s has rolled out a completely refreshed menu that’s bringing big, bold flavors to the table with sauces and jams all made in-house daily.
Ingredients, ingredients, ingredients. Those are the first words every chef shouts out loud and clear when asked what makes San Francisco a gastronomic paradise. Small wonder the city has more restaurants per capita than any other U.