Danny Klein

Chefs Raise Money, Awareness at DC's Capital Food Fight

Spike Mendelsohn understands the responsibility better than most. Over the course of his career, he has competed on Bravo’s “Top Chef,” Food Network’s “Iron Chef,” hosted the channel's "Kitchen Sink," and appeared on “The Rachel Ray Show,” among other marquee events.

Restaurants Flock to Upcoming ONE DAYTONA

Mark McKee often travels from his Orlando office to his home in Kansas City. The CEO of Ace North America LLC, the Central Florida franchisee of Oklahoma Joe’s, wasn’t intending to conduct business at 20,000 feet.

The Man Behind NYC's $10M Kosher Steakhouse

At 30 years old, Albert Allaham could already trade in his apron for a comfy seat in some corporate office. The head of Reserve Cut, a New York City steakhouse with projected sales of $10 million in 2016, Allaham has watched his restaurant’s profile skyrocket since opening in Manhattan’s Financial District three years ago.

The Challenge of Refreshing a Legacy Brand

Ken Peters and the team at Nocturnal Branding turned in a 149-page report—on 13-by-19-inch paper—to Macayo’s. If that seems a bit excessive, consider this: That’s just a shade over two pages for every year the legendary Arizona Mexican chain has been open.

Organic Trailblazer Nora Pouillon Reflects on Her Legacy

Part of what excites Nora Pouillon about the future is the uncertainty. She has helmed her eponymous Washington, D.C., restaurant for so long that one employee, who swam across the Rio Grande when he was 17, is now approaching middle age.

Sticking With Shoney's

Forty-six years ago, Rory Smith was facing down an interrogation. The information at stake? “They said you have to be 16 and I said, ‘Well I am 16,’” Smith recalls.Nearly half a century later, that might have been the most important lie of Smith’s life.

A Chef's Tips to Surviving Thanksgiving at Your Restaurant

Imagine if a Food Network “Chopped” champion walked into your kitchen on Thanksgiving morning. While that would be, obviously, a startling turn of events, there is an option that’s becoming increasingly common: you can easily walk into his.

The Sweet Side of Sour Beers

In this craft beer-soaked culture, asking a brewer why they got started usually results in one of these two responses: “I started at home” or “I hated my day job.”Patrick Rue’s wife just wanted him to stop complaining.

Means to a Beginning

Try telling someone in the restaurant industry, “It’s not personal, it’s just business.” That’s like saying, “It’s not you, it’s me,” during a breakup or consoling a football player, “You tried your best,” after losing the Super Bowl.

Tapping Into the Future of Wine

There are times when Chef John Franke will glance around his restaurant and see a table of four sharing 20 glasses of wine. There might be five, perhaps six appetizers, with more on the way. Does this sound like a concept geared toward millennials or high rollers with bottomless bank accounts?Welcome to the evolving world of wine on tap in the 21st century.