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.
One of the hippest trends in bar menus as of late has been the appearance of chef-inspired drinks—usually a craft beer—exclusive to a particular restaurant through a partnership with a beverage producer.
Whether operators are looking to stock up on the essentials, from footwear to tableware, or seeking out the next breakthrough technology, this bountiful collection brings together a variety of the best products introduced into the restaurant industry over the last 18 months.
Red Lobster announced the introduction of Bigger, Better Shrimp, which specifically increases the size of shrimp on Shrimp Scampi and lunch and dinner Shrimp Skewers, while also improving the preparation and presentation of these items.
It’s a meal that even Chandler would love.Whether or not that reference immediately jogs your memory, Taylor Shaver, the assistant general manager of the FireLake Grill House & Cocktail Bar in Minnesota, believes the restaurant’s unique holiday menu honors a broader theme than simple nostalgia—although fans of the hit TV show Friends might be a little more than ecstatic when they see the menu crafted by Executive Chef Dinesh Jayawardena in its honor.
Cracker Barrel Old Country Store announced it expects to serve more than 1.4 million Turkey n’ Dressing meals during the nine-day Thanksgiving holiday period. Thanksgiving is Cracker Barrel’s busiest day of the year, and this year more than 70,000 Cracker Barrel employees will share their expertise in Thanksgiving with Americans looking to spend less time in the kitchen and more time with friends and family.
The Melting Pot Restaurants, Inc. has been thinking outside of the pot for ways to improve upon its success. After extensive research into dining preferences and needs, The Melting Pot has introduced an additional menu of cooked-to-order small plate entrees called FonDONE, as well as an interior redesign that maximizes dining space and comfort.
Chef/owner Ken Gordon at the Gamekeeper Restaurant has seen his share of Thanksgivings go by. In the past 15 years, the game-focused restaurant, located in a stone cottage between Blowing Rock and Boone in North Carolina’s Blue Ridge Mountains, has offered a Turkey Day menu to guests hoping to relax and ditch the dishes.
La Stanza Ristorante, the fine dining room of Labriola Chicago announced brunch service. Beginning November 8, La Stanza Ristorante featured brunch from 8 a.m. to 4 p.m. every Sunday. The menu, crafted by Chief Doughboy Rich Labriola, will feature unique breakfast dishes like Lobster Thermidor Benedict, Broiled Lobster, Hook’s three-year-aged cheddar, poached eggs, English muffin, baby kale, and Octopus Hash with a Sunny Up Egg, along traditional lunch fare including brick oven pizza, sandwiches, and salads.