At Menus of Change, chefs, C-suite execs, nutritionists, and health policy experts alike preached a mission to imbue the foodservice industry with healthier menu options. But as compelling as these appeals were, most begged the simple question of how.
Red Robin Gourmet Burgers Inc. announced an action-packed menu lineup inspired by the July 1 theatrical release of Paramount Pictures and Skydance Productions’ Terminator Genisys starring Arnold Schwarzenegger, Jason Clarke, Emilia Clarke, and Jai Courtney.
Inspired by Japan’s traditional Kissaten coffee and tearooms, MOCU-MOCU is a casual neighborhood restaurant-café and shop focused on a modern, Manhattan interpretation of two kinds of traditional Japanese pancake-like snacks: Savory Okonomiyaki and sweet Obanyaki.
After a ten month closure and a complete renovation, Michy’s, the landmark restaurant from James Beard Award-winning Chef Michelle Bernstein and husband/partner David Martinez, reopened its doors as Cena by Michy in May 2015 with a completely new look, new menu concept, and new spirit.
Chef Charles d’Ablaing is now featuring premium-priced cuts of beef under an exclusive arrangement with rancher Tim Hatfield, owner and operator of High Summit Ranch. The cuts are from hormone- and antibiotic-free, naturally raised Angus beef and offered as an alternative to the wet-aged USDA Prime beef tenderloin and Kansas City strip steak featured on the Chaz regular menu.
Olive Garden is introducing a new take on its iconic breadsticks with a new menu offering — Signature Breadstick Bun Sandwiches served with fries and choice of unlimited homemade soup or Famous House Salad.
Chef and owner Akasha Richmond announces the debut of her second concept opening this June 2015 called Sāmbār. Inspired by her travels throughout India, as well as her affinity for the rich culture and traditions of the country, Sāmbār will showcase the diversity of Indian cuisine with an invigorating array of clean, bright flavors and choices — all inflected with familiar ingredients as interpreted through a California lens.
Johnny Rockets restaurant chain introduces its summer offerings today with a variety of flavors that honor the iconic Route 66, which runs between Chicago, Illinois, and Santa Monica, California. The limited time menu items feature three new sandwiches from locations across Route 66: from Chicago, the Big Pastrami Pretzel Burger; from the Midwest, the Heartland Veggie Boca Burger; and from the West Coast, the California BLT Avocado Chicken Sandwich with fresh California Avocados.
Montauk Yacht Club Resort & Marina recently announced the appointment of Ron Duprat as executive chef. Duprat, a former Top Chef contestant, will oversee staff and operations within all of the resort’s newly revamped culinary outlets.
Chef Kevin Sbraga has found his culinary match in the kitchen with the arrival of executive pastry chef Monica Glass. With an impressive background that includes time at Le Bernardin, 10 Arts Bistro & Lounge in the Ritz Carlton Philadelphia, Gotham Bar and Grill, and Chef Ken Oringer’s Clio, Glass’s out of the box creativity melds perfectly with Sbraga’s “no boundaries” approach to cooking.
Intro welcomed its next chef-in-residence, Erik Anderson, on Thursday, May 14. Personally selected by Lettuce Entertain You Enterprises’ founder Rich Melman and chef/partner Matthew Kirkley, Anderson describes his cooking style as a “modern approach to French cooking with a deep respect for the classic technique.
Recently named Best Restaurant by the North Bay Bohemian and Best West Marin Restaurant in the Pacific Sun Times, Nick’s Cove Restaurant, Oyster Bar & Cottages is adding to the team led by executive chef Austin Perkins with new pastry chef Jenna Katsaros and bar manager Danny Martin.
Tried and true has a new, dynamic meaning at Zengo, the Latin-Asian concept from Chef Richard Sandoval with locations in Denver, New York, and Washington, D.C., plus an international unit in Dubai.Zengo is constantly reimagining the menu via test kitchens that create specialty menu items, available for a limited time, which fuse flavors and ingredients from two countries—one Asian and one Latin.
Eighty-five percent of all restaurants, from quick serve to fine dining, offer appetizers on their menus according to the recently released MenuTrends Keynote Report from food industry research firm Datassential.