Nothing screams summer like ice cream, and now chefs are going above and beyond those traditional sweet flavors to incorporate spice, smoke, and other savory elements into the frozen treats. Think charred vegetables, exotic fruits, port wine, and more.
Stacie Sopinka, the vice president of product development and innovation at US Foods, refers to it as “food court behavior.” Restaurant owners understand the theme all too well. Just because you’re a traditional Italian restaurant doesn’t mean everyone at the table wants pasta.
Nixta, St. Louis’ premier locale for modern Mexican fare, heats things up with the debut of a newly curated summer menu. Featuring an assortment of staple and seasonal plates, expertly prepared by Executive Chef Tello Carreon, the vibrant neighborhood eatery from owner Ben Poremba’s Bengelina Hospitality Group serves up delectable dishes keeping palates delighted all summer long.
Walk-On’s Bistreaux & Bar has solved the daily struggle of choosing between red or white meat while out to eat, with the unveiling of July’s Burger of the Month.Beginning Saturday, Walk-On’s is debuting the Red, White, and Que Burger—a half-pound burger patty topped with barbecue pulled chicken, spicy coleslaw, pepper jack cheese and fried pickles on a toasted brioche bun.
Tre Rivali, the Mediterranean-inspired Modern American restaurant located adjacent to The Kimpton Journeyman Hotel in Milwaukee’s Third Ward, and The Outsider (310 E. Chicago, 9th Floor), the hotel’s hip rooftop, have updated their menus for summer.
Red Robin Gourmet Burgers and Brews is getting saucy for the debut of its new limited-time summer menu. Beginning Monday through October 1, guests can satisfy their burger cravings with the all-new BBQ Boss Hog burger.
Forty percent. That’s the amount of food produced in the U.S. that the USDA estimates will end up in landfills, even as one in eight Americans go hungry. And LeanPath, a food waste tracking and management company, has found that 4 to 10 percent of food purchased by a foodservice operation is discarded before even reaching the guest.
Once an unsexy topic ushered to the sidelines, food waste is steadily moving into the limelight as chefs welcome the challenge of creating tasty dishes with scraps.In February, Balzac Wine Bar in Milwaukee, Wisconsin, joined the legion of waste disruptors with a unique proposition: Every Sunday from 10 p.
Firebirds Wood Fired Grill, known for its scratch kitchen and bold flavors, has unveiled its new Summer Features menu offering fresh seasonal ingredients. The menu, available June 21 to August 1, will showcase items such as Wood-Fired Pineapple Teriyaki Beef Tenderloin, Creole Seared Mahi, Mushroom and Chipotle Gouda Burger and Big Daddy Lemon Cake.
National craft beer franchise Growler USA is kicking off summer with fresh, new limited time craft beer and food dishes. The new menu items stem from Growler USA’s partnership with Escondido, Ca based Stone Brewing, the 10th largest craft brewer in the nation.
Beginning today, National Lobster Day, The Palm Tribeca and The Palm West Side invite guests to satisfy cravings with a summer tradition – the return of a delectable four-pound lobster dinner for two served with two starters and one family-style side for just $99.
City Tap Penn Quarter showcases standout ingredients with new additions to its American gastropub menus. John Koch, City Tap’s Vice President of Culinary Operations, drew inspiration for the new menu items from favorite summer meals while staying true to City Tap Penn Quarter’s approachable and delicious cuisine.
First Watch, the popular breakfast, brunch and lunch concept, introduced three fresh, new dishes nationwide this week as part of its limited-time summer menu. This seasonal menu, like First Watch’s traditional offerings, keeps things fresh with high-quality ingredients while introducing refreshing, mouth-watering flavors to celebrate summer.
Six months after opening her restaurant, Chef Amy Brandwein launched an off-site catering business. It was a good move. Now, catering constitutes 5 percent of Centrolina’s revenue, but that’s not why she started it.