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.
Hard Rock Cafe will let guests sample Local Legendary Burger offerings, showcasing the flavor and ingredients at Hard Rock locations across the globe as part of its new World Burger Tour menu.These unique burgers from five continents will take center stage at Hard Rock Cafes in the U.
Look for a surge in the popularity of sustainable seafood. Non-traditional fish and sustainability were subjects that topped the National Restaurant Association’s highly anticipated “What’s Hot” survey and its 2015 trend forecast.
What was a popular dessert during the Civil War? How much did a beer cost in 1929? What happened to boiled tongue, roast goose, and other popular dishes of ages past?These questions and more are being answered by a project from the New York Public Library.
For more than three decades, Cantina Laredo has served a modern interpretation of authentic Mexican dishes.The restaurant’s philosophy is simple: start with simple superb ingredients sourced sustainably and many grown locally; innovate without losing authenticity; prepare sauces fresh daily; and accommodate special dietary needs including gluten-free and vegetarian fare.
Executive Chef Thomas Lents and the culinary team at Sixteen announced a menu for the spring season at the Michelin Two-Star restaurant at Trump International Hotel and Tower Chicago.Following the winter menu Dining In Progress, which tracked the evolution of fine dining, the spring menu upholds the overall focus on progress as a guiding theme for the year’s series of tasting menus.
Austin's New American restaurant Café Josie announced its new executive chef, Todd Havers.Chef Havers, an integral component of Café Josie’s success over the past five years, is a graduate of Le Cordon Bleu and holds the unique distinction of having honed his skill set alongside both longtime chef and founder Charles Mayes and former executive chef Brandon Fuller.
A spa-inspired prix fixe menu headlines the spring roll out at Herons, the signature restaurant at The Umstead Hotel and Spa in Cary, North Carolina.Available at lunch daily, the Restore menu takes a whole foods approach to the freshest produce each season has to offer with creative presentations designed to nourish all the senses.
“I can remember when kale in a salad was outlandish,” says Dave Becker, chef and owner of Juniper in Wellesley, Massachusetts. Certainly, salads have adapted and changed with customers’ changing palates.
The RAM and C.B. & Potts Restaurant and Brewery are pleased to announce the debut of eight new tempting burger creations in conjunction with the return of BurgerRama. Featured now and for a limited time only, the 8th Annual BurgerRama choices are loaded with fresh ingredients that perfectly capture new and exciting flavors.
Denny’s announced the launch of a new kids' menu featuring much-loved characters from DreamWorks Animation's film and television franchises.Kicking off with Penguins of Madagascar, Puss In Boots and Turbo FAST, with many popular characters such as Shrek appearing throughout the year, the colorful characters adorn Denny's kids menu in a variety of interactive, themed puzzles and games to enjoy during mealtime.
Acclaimed Chef Richard Sandoval’s lively restaurant Masa 14 in Washington, D.C. announced the introduction of a new Unlimited Chef’s Tasting Menu, featuring unlimited small plates and free-flowing cocktails.
Benihana, a leading operator of Japanese theme and sushi restaurants, announced its latest limited-time menu offerings, which will be available exclusively at select Benihana restaurants from April through June.
At Paulaner, Wolfgang Ban (also of the former Michelin-starred Seäsonal) has situated his latest contemporary Bavarian restaurant inside an active microbrewery in New York City.Paulaner is a modern take on the traditional beer hall, where friends settle in at long communal tables.