Kombucha tea and iced coffees are just some of the new beverages flowing from the bar.From cocktails to wine to coffee, operators are dedicating draft lines to drinks beyond the traditional brew. Beverages on tap remain fresher for longer and offer a unique experience—bold flavors with an eye-catching presentation.
As the leaves turn color, Chicago’s Travelle Kitchen + Bar, located on the second floor of the award-winning Langham Hotel, celebrates the fall season with a new name, evolved menu selection, and a newly designed beverage program.
After 40 years, Mellow Mushroom, which specializes in its pizza offerings, is adding beef and veggie burgers to its menu. These were previewed at select locations in Alabama, Georgia, Florida, South Carolina, and Texas this summer, but as of October 1, they will be available at Mellow Mushroom locations nationwide.
In a market where limited-time offerings (LTOs) are distinct for being different, where experimental ingredients, clever combinations, and offbeat selections are the norm, Boston’s Restaurant & Sports Bar has taken a different approach.
Ironically, one of the constants on most restaurant menus are limited-time offers (LTOs), which present loyal customers with fresh dishes and beverages and give restaurants an opportunity to test new items.
Beginning Tuesday, Denny's is celebrating a national favorite with its "#BigBurgerBash," a new menu featuring five premium burger options. Available through October 12, the burgers, each made with a 6.
Beginning August 30, Chef Kevin Hickey and Rockit Ranch Productions launched brunch at The Duck Inn. Since opening in December 2014, The Duck Inn in Chicago’s Bridgeport neighborhood has received acclaim locally and nationally as a neighborhood gastro-tavern and dining room.
The passion for making cider runs deep for T.J. Callahan, co-owner of the Chicago-based restaurant group Farmheads.So deep, perhaps, that he’s willing to ignore some of childhood’s earliest and most vital lessons.
Coinciding with its 15th anniversary and inspired by the travels of James Beard Award winner Tim McKee and Executive Chef Tyge Nelson, Chino Latino debuted an array of new dishes and drinks.McKee and Nelson traveled to the Hot Zones, most recently Hong Kong, Ho Chi Minh City, and Bangkok.
Café Spiaggia, the sister restaurant of Spiaggia, reopened July 16 after a seven-week renovation. James Beard Award winning Chef Tony Mantuano created a menu of Italian dishes, including starters like a selection of fresh crudos, warm burrata with plums and celery, and a chef favorite, “Emilia Romagna on a Plate, ”a combination of gnocco fritto, prosciutto di Parma, fonduta, and balsamico.
Across America, chefs are using Nutella, the hazelnut spread created in 1944 in Italy, as the foundation for creative dishes that go beyond breakfast to include savory entrées and gourmet desserts.Chef Lucero Martinez of Pampano Restaurant in New York City grew up in Mexico City.
Yard House, the award-winning restaurant known for its creative cuisine and vast selection of draft beer, is also a destination for handcrafted cocktails. On July 13, Yard House will introduce a collection of new adult concoctions using premium spirits and its own house-made citrus agave blend coupled with seasonal fruits and vegetables.
In what may become the largest-ever food sampling event, on July 21 Applebee's Neighborhood Grill & Bar will offer free sampler plates of its popular new Sriracha Shrimp and Churro S'Mores appetizers to guests.