Flat Top Grill is implementing some major changes. For the first time in 20 years, it will be adding new menu items like burritos, salads, stuffed sandwiches, and tacos to complement its more traditional offerings of noodle and rice dishes.
From the crunch of something crisped, to the chewiness of dough, snap of a radish, or smoothness of purée, combining textures in the same dish adds depth, excitement, and balance—just like adding acidity or heat.
The 17th annual Worlds of Flavor conference will take place April 22–24 at The Culinary Institute of America’s Greystone campus. It’s our flagship event for which we work with 70 to 80 chefs—about 30 from the U.
Chef Jonathon Sawyer is having a moment. He’s rhapsodizing about the pork chop at his Cleveland restaurant, The Greenhouse Tavern, voice cresting as he describes the delicate flavors, the opaque gravy, the creamy purée that finishes the plating.
Surveying menu data from restaurants across the country from 2013 through 2014, the numbers make one thing clear: Bitter will make its mark as a key menu trend this year. Customers are demanding more of the bitter flavors typically present in vegetables such as cauliflower, collards, kale, and Brussels sprouts as well as India pale ales and bitter tinctures in cocktails.
David Sher, Director of Food and Beverage at Fairmont Chicago, Millennium Park, 200 North Columbus Drive, announces today that the hotel has opened a fully-dedicated on-site kosher kitchen. The kosher kitchen will offer high quality service to guests planning Jewish weddings, Bar or Bat Mitzvahs, and other special events.
While citrus is a year-round favorite, recent trend reports indicate the category of fruits that includes grapefruit, orange, and lemon is poised for a bigger 2015 than years past.Driving the renewed interest in citrus and grapefruit is consumers' inclination toward bold, distinctive flavors as well as ingredients with a healthy perception.
To celebrate National Pancake Month, The Flying Biscuit Café announced the availability of its specialty Red Velvet Pancakes at participating locations for a limited time only.The eclectic restaurant will be serving the Red Velvet Pancakes in addition to Organic Oatmeal Pancakes with Warm Peach Compote and fluffy Buttermilk Pancakes in honor of the holiday.
According to Technomic's Future of FSR: Family & Casual Dining Consumer Trend Report, family and traditional casual-dining restaurant visits are threatened by the growing fast-casual sector, which now rates competitively when it comes to food quality but is perceived to offer better value and greater convenience.
Cultivating Spirits hosted a cannabis pairing dinner in cooperation with Aspen, Colorado, on Jan. 22.The dinner for 54 served and allowed consumption of cannabis, harmonizing fine wine with high-end cuisine.
Kona Grill announced the launch of its newest seasonal menu, Zest.The Zest menu, Kona Grill's first seasonal menu of 2015, will feature six items including a Bison Burger and a Habanero Tuna Roll."We wanted to give our guests some interesting and unexpected items to enjoy for winter," says Zach Bredemann, corporate Executive Chef for Kona Grill.
Sam Hellman-Mass, chef/partner at Odd Duck in Austin, Texas, couldn’t shake off the realization that his staff turned people away when the restaurant closed between the hours of 2:30 and 5 p.m.“People just wanted a bite to eat and not a full meal.
Bonefish Grill calls for reinvention with the launch of "Incredible Served Daily," a new tagline and marketing campaign focused on the company's mission.The new advertising campaign, created by Pitch, begins includes digital, audio, print, and social media.
With the grand re-opening of Milwaukee's historic Brown Bottle, a new chapter begins in the restaurant’s 76-year history. First opened in 1938 as a meeting place for visitors at the end of brewery tours, guests today get a hefty dose of restaurant’s rich past, accentuated by modern upgrades and finishing touches, as they enjoy classic comfort foods and old world pub fare with a contemporary flair.
In French cuisine, the ability to make soup from a rich and flavorful broth is the test and mark of a top chef. Traditional techniques develop layers of flavor while patience helps the simmer process along.