Steak ‘n Shake, home of the Original Steakburger and the restaurant industry’s longest established brand in the premium burger and milkshake segment, unveiled a new lineup to its summer menu: the Bacon ‘n Cheese Triple Xtreme Steakburger, the KIT KAT Milkshake, and the Strawberry Cheesecake Milkshake.
Boston Burger Company saw a void in the meal-kit marketplace that is awash with healthy, vegetable-heavy meals.So the casual-dining brand with three locations decided to get into the market, offering customers what it calls “indulgent comfort food” with its BurgaBox delivery system.
This summer, Omni Hotels & Resorts knows one thing is for certain: it’s all about the avocado. The luxury hotel brand has announced that its annual “Art of Water” poolside menu—which every year spotlights one of the country’s most popular ingredients—will be devoted to the popular fruit.
STK Chicago, River North's "Vibe Dining" steakhouse, announced its new Spring menu which includes the permanent addition of James Beard-inspired dishes that were developed for Chicago's celebration the upcoming culinary awards.
Yard House will introduce five new menu items along with a half-dozen new cocktails and non-alcoholic beverages beginning May 1. Executive Chef Carlito Jocson has been busy behind the kitchen door creating dishes that include a new twist on an old favorite, a meaty pizza, gluten-free pasta and a pair of desserts.
For a limited time only, Morton’s The Steakhouse locations in Washington D.C. and Chicago, among other cities, will be offering their Spring Seasonal Selections.They are:Snake River Farms Waygu Filet Mignon with Herbed Tallow ButterBurrata, Mango & Heirloom Tomato SaladPrime Dry Aged Bone-In Strip SteakRoasted Cippolini Onions with Citrus Glaze Morton’s The Steakhouse opened its first location in the Windy City in 1978 while Allen Brothers started in Chicago 120 years ago.
Celebrate summer early at California Pizza Kitchen (CPK), the authority in creative dining with a California vibe, with the arrival of deliciously innovative summer menu items. Featuring flavorful Lemongrass Chicken, nutritious Power Bowls, the fresh and light California Fields Salad and more, the new seasonal menu is bursting with summer flavor.
At 6:58 p.m. six couples hover nervously outside the windowless Black Hole restaurant in Cancun. There are giggles, witty comments, a whole lot of “what is going to happen next” swimming in the balmy air.
The National Pork Board’s Pork Summit 2017 at The Culinary Institute of America’s St. Helena campus was an opportunity for some of the industry’s pork-loving luminaries to gather and discuss the future of the pig.
There’s no denying the shifting perception and policy surrounding marijuana in the U.S. It is legal to some degree in 30 states (mostly for medicinal purposes) and recreationally allowed in California, Colorado, Washington, D.
Straight from America’s Dairyland, the Wisconsin Milk Marketing Board (WMMB) released its newly updated Cheesecyclopedia, a free online self-study course on Wisconsin cheese varieties and how to profit from an investment in Wisconsin cheese.
Ripple released its first Bar Room menu focused on a single ingredient. Under the direction of Executive Chef Ryan Ratino, the Cleveland Park restaurant expands its offerings this month with a menu dedicated to original and innovative applications of Prosciutto di Parma, to be available through the end of May.
We’re entering a new dawn of molecular cooking and creative American cuisine. Though well-versed in the tools and techniques that made the likes of Ferran Adrià, Grant Achatz, and Wylie Dufresne popular, many chefs have returned to their roots, incorporating some modern methods with more classical cooking foundations in order to put a new spin on ingredients and enhance flavors.
AMC Theatres today proudly announced the largest menu revamp in company history, with the upcoming launch of AMC Feature Fare, AMC’s new approach to enhancing menu items, and by providing unique and unexpected offerings to guests throughout both AMC and AMC Classic theatres.
When the idea came across Julian Niccolini’s desk, he wasn’t sure what to think. In New Orleans, isn’t the Creole cuisine served with a side of Creole? “When I got down there it was totally different,” says Niccolini, the co-owner of New York City’s famed Four Seasons restaurant.