America loves cocktails, and it loves chocolate. So, with both products experiencing growth, why not put them together? The result has been an evolution of chocolate martinis, chocolate Manhattans, and numerous cocktails featuring products that range from chocolate-infused spirits and chocolate liqueurs to chocolate nibs and Oreo cookies.
Pairing food with alcohol has a long tradition, but it’s usually mentioned when combining wine with a meal. Increasingly, however, other hard beverages like spirits are being considered for matches. As mixologists become ever more innovative, the idea of putting together cocktails that go well with the chef’s creations is intoxicating.
There’s a lot more to hot cocktails than toddies.As mixologists become ever more creative, and customers seek more experiences, beverages that employ heat—not just temperature, but also spiciness and smokiness—are becoming more numerous.
Delivery has long been a component of America’s pizza parlors and Chinese food purveyors, but now—as time-strapped consumers demand convenience—all manner of restaurants are offering door-to-door To-Go services.
As restaurants ramp up their social media programs, operators typically consider the most popular platforms—Facebook, YouTube, Twitter, and Pinterest—to connect with consumers. But Billy Dec, founder and chief executive at Chicago-based Rockit Ranch Productions, has added another social media arrow to his overall marketing quiver: Snapchat.
For most people, combining bowling and arcade games with a food operation conjures images of a non-descript industrial building featuring several dozen lanes and offering burgers, brats, and beer as the cuisine.
There’s little more frustrating for a restaurant guest ready to leave than waiting for the server to bring the check, biding time for the credit card payment to be picked up, and then lingering for the card to return.
It’s become a popular trend for U.S. chefs to source ingredients from specific regions and farms, and many chefs and owners even meet the farmers who raise produce and animals before buying goods from them.
There’s something special about cheese when it comes to Italian food. Whether it’s shredded atop pasta, cooked in a casserole, layered on top of pizza, or simply served by itself, the right cheese can make or break a dish, chefs say.
Walk into any Hwy 55 Burgers, Shakes & Fries restaurant and expect to hear a warm, welcoming voice, even if it’s from across the room. That’s exactly the way Kenney Moore thinks it should be.
The typical sports bar has moved well beyond a drab, male-dominated environment that offers a bunch of televisions and a limited menu of beer and pub grub. These days, sports bars—often with names like alehouse, pub, roadhouse, and tavern—have bright, cheery interiors and plenty of food and beverage choices.
Although central Arizona’s architectural history doesn’t date back as far as some of America’s older cities, the Phoenix-based Upward Projects restaurant group believes the area’s edifices from the 1950s and ’60s are meaningful.
Quick-service and fast-casual restaurants are often categorized by entrée points—burgers, chicken, burritos, and so on—but there’s one thing they all have in common: They serve non-alcoholic beverages.
For many chefs and restaurant operators, the ingredients, preparation, and cooking methods they use are integral both to their cuisine and to the overall perception of the food they create.Terms like fresh, antibiotic-free, made-from-scratch, and organic increasingly appear on menus of full-service restaurants, from white tablecloth settings to family-style diners.
