Quaker Steak & Lube, known for its more than 25 wing sauces, announced the introduction of its newest flavor, Dusted Ghost Pepper, which will be the centerpiece for the brand's limited-time Ghost Pepper and Seafood menu.
Ever since the word “mixology” entered the bar and restaurant lexicon, beverages have started to move from sideshow to center stage. This trend shows no sign of slowing, with more restaurants adding show-stopping drinks, and more beverage-centric concepts emerging on the scene.
O’Charley’s Restaurant + Bar, a Nashville-based restaurant, introduced its new Southern-Inspired menu. The menu features exciting flavor combinations designed to appeal to guests looking for a taste of authentic Southern cuisine.
To ring in the New Year, Red Robin Gourmet Burgers, Inc. is introducing The Wedgie Burger, a low-carb, 450 calorie limited-time offering stacked with bacon, guacamole, tomato, and red onions on top of a 6-ounce beef patty all inside of a lettuce wedge bun.
From the slightly strange to the extravagant, there is surely no shortage of full-service dining options this holiday season. Adventurous and traditional diners, looking to celebrate Christmas Day or New Year’s in style, can find choices ranging from decadent prix fixe menus to belly dancers entertaining on a restaurant rooftop.
Beets, carrots, potatoes: The usual suspects still reign on winter menus. But this year, we’re hearing more about celeriac, different types of turnips, and other less-common root vegetables as growers experiment with new and heirloom varieties.
Chef Danny Bowien, a James Beard: Rising Star Chef winner, is introducing breakfast for the first time at his Mission Chinese Food location in New York on December 18-20. The twist? Kellogg's cereal is the main ingredient of all the items featured on the innovative breakfast menu.
Perhaps there will always be a place for fish sticks and tuna casseroles on those Friday’s during Lent. Those steadfast traditionalists, however, might want to stay away from The Oceanaire Seafood Room, a 13-unit brand stretching from San Diego to Miami.
Hard cider plays into an almost overwhelming number of contemporary trends with its fresh connotations, unique flavors, gluten-free status, and low calorie and ABV levels when compared to other alcoholic options.
Illinois medical marijuana patients will soon have a line of decadent chef-crafted products to choose from with the announcement of James Beard Award-winning Chef Mindy Segal's new edible line. Segal, owner of Chicago's acclaimed Hot Chocolate Restaurant, is the first high-profile chef to attach her personal brand to products in the cannabis industry.
Entering its second year as a title sponsor of the Citrus Bowl, Buffalo Wild Wings unveiled a series of activations that aim to bring to life one of the longest running bowl games for fans attending, watching from a Buffalo Wild Wings restaurant and following online or via mobile devices.
Salt: It’s a crucial component of flavor enhancement, and the thing that keeps you reaching back in the bag for any stray fries that may have escaped your hopeful grasp the first time around. The spice has sparked both ancient conflicts and dinner table arguments, but starting this week, salt has been the source of a new battle between New York City restaurants and health officials.
“The main thing is,” explains Sarah Marshall, “How do we make the food taste better?”Since becoming wine director at Oleana in Cambridge, Massachusetts, early this year, Marshall has been in the process of adjusting the restaurant’s beer menu to better support the Mediterranean-style fare.