Steakhouses are enjoying a renaissance these days. These newer renditions still boast the clubby vibe, stiff cocktails, and giant steaks that made classic steakhouses famous, but restaurateurs are putting a more contemporary spin on the concepts and menus, and chefs are stamping their own signatures on classic dishes.
Buffalo Wings & Rings, the Cincinnati-based club-level sports restaurant franchise with 70 locations globally, has consistently delivered on its promise to provide an alternative to the average sports dining establishment with crave-worthy food and drink options in a family-friendly environment.
The nation’s iconic neighborhood restaurant and gathering place, Huddle House, announced Wednesday a breakfast breakthrough that will sweeten mornings for millions around the country. Featuring flavor profiles unlike ever before at Huddle House, the new Sweet Cakes capture every itty bit of taste buds with fluffy, platter-size pancakes that are topped with unquestioned sweetness.
Trump International Hotel & Tower Chicago, a Forbes Five-Star property, reopened The Terrace for the 2017 summer season, providing guests a new sophisticated atmosphere in outdoor dining and unrivaled views of Chicago’s skyline.
Hard Rock’s World Burger Tour is back, and ready to take guests on an international adventure. World Burger Tour, a limited-time offering of Hard Rock Local Legendary Burgers, inspired by the taste and flavors from cafe locations around the world, hits tables at select participating Hard Rock Cafe locations around the world beginning May 1 and continues through June 25.
Steak ‘n Shake, home of the Original Steakburger and the restaurant industry’s longest established brand in the premium burger and milkshake segment, unveiled a new lineup to its summer menu: the Bacon ‘n Cheese Triple Xtreme Steakburger, the KIT KAT Milkshake, and the Strawberry Cheesecake Milkshake.
Boston Burger Company saw a void in the meal-kit marketplace that is awash with healthy, vegetable-heavy meals.So the casual-dining brand with three locations decided to get into the market, offering customers what it calls “indulgent comfort food” with its BurgaBox delivery system.
This summer, Omni Hotels & Resorts knows one thing is for certain: it’s all about the avocado. The luxury hotel brand has announced that its annual “Art of Water” poolside menu—which every year spotlights one of the country’s most popular ingredients—will be devoted to the popular fruit.
STK Chicago, River North's "Vibe Dining" steakhouse, announced its new Spring menu which includes the permanent addition of James Beard-inspired dishes that were developed for Chicago's celebration the upcoming culinary awards.
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.
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.
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.
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.
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.