Orale Mexican Kitchen brings its inspired Mexican cuisine to Manhattan's Upper West Side. Its food is rooted in authenticity and paired with creative, agave-based cocktails and an elevated standard of service.
Opening March 13 in the center of Monroe, Louisiana, Nonna (Italian for grandmother), chef Cory Bahr’s second hometown restaurant, brings heart to every meal.It is a tribute not just to his grandmother and grandfather, who raised him in Monroe and taught him the soulfulness of cooking, but to all grandmothers.
Leading foodservice equipment designer and manufacturer Henny Penny Corporation has received a 2014 Kitchen Innovations Award for the Velocity Series Pressure Fryer. The Kitchen Innovations Awards are produced by the National Restaurant Association Show to recognize and celebrate products and services that specifically improve the back of the house and benefit operators.
Mellow Mushroom has crowdsourced it's own employees for new food and beverage concepts that are now debuting via a limited-run menu. Items such as the Quirky Turkey Club pie, the Chicken Cordon Bleu Calzone, and the Thaidal Wave Sweet Thai Chili Chicken Hoagie will be available to order this month.
Continuing to elevate the traditional burger experience, Gordon Ramsay BurGR leads the way by introducing its newest and most unique culinary creation: The Hog Burger featuring exceptional Mangalitsa pork.
Barrel entry proof continues to be a topic of debate amongst whiskey makers and avid whiskey fans, with some believing different proofs lead to different results.Buffalo Trace Distillery was curious as well, and began an experiment on four different entry proofs with its rye recipe bourbon more than 12 years ago.
Ladurée SoHo, a tea salon evoking the atmosphere of 19th century Paris, opens its doors today in New York City’s Soho neighborhood. This is Ladurée’s second outpost in the U.S.—the French import’s first site on New York’s Upper East Side, which opened a little over two years ago, is a retail boutique that sells its world-famous macarons, flown in weekly from Paris.
The new Harry Caray’s Restaurant Group (HCRG) venture at Water Tower Place set to open in April 2014 will be a must-experience mecca for all sports fans. Combining dining, entertainment, private event venues, and retail, the high-energy complex will anchor Level 7 of Water Tower Place.
Dlush, San Diego-based luxury beverage and food brand, is set to open a campus flagship lounge on Monday, January 20, 2014 inside UC San Diego’s Price Center.Dlush’s 2,000 square foot location at center-court inside the UC San Diego Price Center will serve the 38,000 students and faculty, and an estimated 18,000 daily visitors.
A shared boredom with New York nightlife initially brought two young Frenchmen together in an effort to put some buzz into their evenings. Now, more than a decade later, Aymeric Clemente and Remi Laba are partners in a thriving hospitality business, Brand Essence, and the brains behind Bagatelle, a French Mediterranean–inspired destination restaurant in the heart of the Meatpacking District.
Chef Michael Mina, one of the country’s greatest culinary leaders, is pleased to announce a partnership with the new Levi’s Stadium in Santa Clara, California. As a unique evolution of his award-winning, signature steakhouse Bourbon Steak, Bourbon Steak & Pub will be a multi-level, high-end steakhouse and pub, debuting in August 2014, when the gates to the new stadium open for the season.
Denny's, Inc. franchisor and operator of one of America's largest franchised full-service restaurant chains, announced that the first non-traditional military base restaurant has been opened at Nellis Air Force Base in Las Vegas, Nevada.
Technomic, the nation’s leading foodservice research and consulting firm, brings together the best judgments of its consultants and editors to peer ahead into 2014, identifying trends that may significantly impact the restaurant industry.